Recipe from Root-to-Stalk Cooking by Tara Duggan (Ten Speed Press, 2013)
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1⁄4 teaspoon red chile flakes
- 1⁄2 head cauliflower, cut
into steaks (see Prep Tip,
page 133), plus any leaves
- Kosher salt
- 1 cup cherry tomatoes, halved
- 2 tablespoons capers (soaked in water if salted), drained
- 1 tablespoon chopped Italian parsley (optional)
Cauliflower “steaks”—cauliflower cut crosswise into 1⁄2-inch pieces—brown well in olive oil. A scattering of cherry tomatoes, capers, garlic, and red chile flakes adds a southern Italian flavor that belies cauliflower’s usual bland identity. The leaves, which you’re more likely to get from cauliflower purchased at the farmers’ market, are particularly delicious in this dish. If your cauliflower doesn’t have any leaves, Italian parsley can add some green to the plate.
Heat the olive oil in a large cast-iron frying pan over medium heat. Add the garlic and red chile flakes and swirl until fragrant. Add the cauliflower steaks, which should fit in the pan in a single layer, and any extra cauliflower pieces, making sure they are all touching the pan. Season to taste with salt.
Cook the steaks without turning until caramelized, about 8 minutes, then flip and cook until browned on the bottom and tender, another 8 to 10 minutes. During the last few minutes, add the cauliflower leaves, tomatoes, and capers and cook until the tomatoes and leaves wilt.
Adjust the seasoning with salt, scatter with parsley, and serve immediately.
Reprinted with permission from Root-to-Stalk Cooking, by Tara Duggan, copyright 2013. Published by Ten Speed Press, a division of Random House, Inc.