Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Cauliflower Steaks with Pickled Peppers, Capers and Parmesan
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
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
Ingredients
-
2
2- to 2½-pound cauliflower heads, trimmed
-
6
tablespoons extra-virgin olive oil, divided
Directions
-
01Heat 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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
I am definitely making this! I'm not a huge capers fan. Instead of just leaving them off, do you have a substitute that you can recommend?