Cauliflower Steaks with Spiced Corn

Cauliflower Steaks with Spiced Corn

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  • Prep Time


  • Total Time


  • Servings



  • 2

    large heads of cauliflower, stems lightly trimmed

  • 2

    ears of corn, shucked

  • ¼

    cup vegetable oil

  • 1

    fresh red chile, seeded and minced

  • 4

    scallions, chopped

  • 2

    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.


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