Adapted from foodandwine.com
large heads of cauliflower, stems lightly trimmed
ears of corn, shucked
cup vegetable oil
fresh red chile, seeded and minced
teaspoons drained capers
Salt and freshly ground black pepper
1) Preheat the oven to 375°. 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 moderate 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.