Cauliflower Filet

By cheeserohan

Ingredients

• 2 large heads of cauliflower, stems lightly trimmed
• 2 ears of corn, shucked
• 1/4 cup vegetable oil
• 1 fresh red chile, seeded and minced
• 4 scallions, chopped
• 2 teaspoons drained capers
• salt and freshly ground black pepper

Details

Servings 6

Preparation

Step 1

1. Preheat the oven to 375F. Cut three 3/4-inch-thick center slices from each head of cauliflower to form "steaks". reserve the remaining cauliflower for another use.

2. In a saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain and cool, then cut the kernels from the cobs.

3. In a medium skillet, heat 2 Tablespoons of the oil. Add the chile and cook over moderately high heat for 30 seconds. Add the scallions and cook until softened, about 1 minute. Stir in the corn and capers and season with salt and black pepper.

4. In a large, nonstick skillet, heat 1 Tablespoon of the oil until shimmering. Add 3 cauliflower steaks and season with salt. Cook over mederate heat until lightly browned, about 3 minutes per side; transfer to a large rimmed baking sheet. Repeat with the remaining 1 Tablespoon of oil and 3 cauliflower steaks.

5. Press the corn-scallion mixture into the spaces between the cauliflower florets. Bake the cauliflower steaks for 25 minutes, until tender and richly browned.