Cauliflower Steaks with Pickled Peppers, Capers and Parmesan | Christopher Kimball’s Milk Street

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Milk Street Recipe
Milk Street Bowtie Cauliflower Steaks with Pickled Peppers, Capers and Parmesan

Cauliflower Steaks with Pickled Peppers, Capers and Parmesan

45 minutes

Cauliflower Steaks with Pickled Peppers, Capers and Parmesan

Free

To make a satisfying vegetarian main, we cut thick cauliflower “steaks” from the center section of the whole head; you’ll get two steaks per head. The ends that are left over tend to fall apart because they’re detached from the core, but don’t discard them—use them to make cauliflower rice, roast them separately or make them into soup. The savory-sweet topping for these cauliflower steaks riffs on a recipe in “Six Seasons” by Joshua McFadden.

4

Servings

Tip

Don’t forget to pat dry the pickled peppers and capers. Removing excess moisture will help the topping brown better in the oven.

45 minutes

2 2- to 2½-pound cauliflower heads, trimmed
6 tablespoons extra-virgin olive oil, divided
Kosher salt and ground black pepper
1/2 cup Peppadew peppers OR seeded pickled sweet cherry peppers, patted dry and finely chopped
1/2 cup lightly packed fresh flat-leaf parsley, chopped
1 ounce Parmesan cheese, finely grated (½ cup)
1/4 cup drained capers, patted dry and roughly chopped
Ingredients
  • 2

    2- to 2½-pound cauliflower heads, trimmed

  • 6

    tablespoons extra-virgin olive oil, divided

  • Kosher salt and ground black pepper

  • ½

    cup Peppadew peppers OR seeded pickled sweet cherry peppers, patted dry and finely chopped

  • ½

    cup lightly packed fresh flat-leaf parsley, chopped

  • 1

    ounce Parmesan cheese, finely grated (½ cup)

  • ¼

    cup drained capers, patted dry and roughly chopped

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Cauliflower Steaks with Pickled Peppers, Capers and Parmesan

Get Ready to Cook

4

Servings

45 minutes

Tip

Don’t forget to pat dry the pickled peppers and capers. Removing excess moisture will help the topping brown better in the oven.

Ingredients
  • 2

    2- to 2½-pound cauliflower heads, trimmed

  • 6

    tablespoons extra-virgin olive oil, divided

  • Kosher salt and ground black pepper

  • ½

    cup Peppadew peppers OR seeded pickled sweet cherry peppers, patted dry and finely chopped

  • ½

    cup lightly packed fresh flat-leaf parsley, chopped

  • 1

    ounce Parmesan cheese, finely grated (½ cup)

  • ¼

    cup drained capers, patted dry and roughly chopped

Step 1 of 2

Roast the Cauliflower

2
2- to 2½-pound cauliflower heads, trimmed
6
tablespoons extra-virgin olive oil, divided
½
cup Peppadew peppers OR seeded pickled sweet cherry peppers, patted dry and finely chopped
½
cup lightly packed fresh flat-leaf parsley, chopped
1
ounce Parmesan cheese, finely grated (½ cup)
¼
cup drained capers, patted dry and roughly chopped

Heat the oven to 500°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray.


Halve each cauliflower top to bottom. From the cut side of each half, slice off a 1½-inch-thick slab to make a total of 4 “steaks”; reserve the ends for another use. Brush the steaks on all sides with 4 tablespoons of oil and season with salt and pepper.


Roast on the prepared baking sheet until browned on the bottoms, about 20 minutes.


Meanwhile, in a small bowl, stir together the Peppadews, parsley, Parmesan, capers and the remaining 2 tablespoons oil.

Step 2 of 2

Add the Peppadew Mixture

After the cauliflower has roasted for 20 minutes, spread the Peppadew mixture onto the steaks. Continue to roast until the topping is well browned and the steaks are tender, another 8 to 10 minutes.

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Done!

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DECEMBER 2021
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