Caramelized Cauliflower Steaks With Crisped Capers
As pictured on above right
- 3 large heads cauliflower, trimmed
- 1 1/4 cups extra-virgin olive oil
- Freshly ground black pepper
- 1 cup large capers, rinsed in cool water, drained and dried
- Lemon wedges, for serving
Adapted from online.wsj.com
Preheat oven to 350 degrees. Use a sharp, heavy knife to cut cauliflower into 1-inch-thick steaks, starting at the center of cauliflower head and cutting through the stem end. You should have 12-15 slices total. Set cauliflower steaks aside. (If some of the steaks fall apart, cook the pieces anyway. They will be equally delicious even if less steak-like.)
Heat ½ cup oil in a large, ovenproof skillet over medium-high heat. Brush both sides of cauliflower steaks with oil and sprinkle with salt and pepper. Add cauliflower steaks, a few at a time, to skillet and cook until golden brown, 2-3 minutes per side. Transfer browned cauliflower to a baking sheet. Repeat with remaining cauliflower steaks, adding more oil to pan as necessary. Spread browned cauliflower in a single layer across 2-3 baking sheets.
Add capers to oil remaining in skillet and stir to evenly distribute. Pour caper oil over cauliflower steaks, place in oven and bake until tender, 10-15 minutes. Cauliflower can be served warm or at room temperature. Serve with lemon wedges.