CAULIFLOWER*****Crispy Cauliflower Steaks with Parmesan, Gremolata and Charred Lemons

By Unblond1

04/09/16 - Great for both - a cauliflower preparation that we both like.
17/02/17 - n.b. If you're going to make this, don't serve anything else other than maybe a piece of garlic bread - I made this and my Baked Shrimp Oreganato and we didn't do either of them justice.

Ingredients

• GREMOLATA (four servings):
• 1/2 head cauliflower, rinsed
• 1 Tbsp olive oil
• Kosher salt and ground black pepper
• 20 grams parmesan, grated in the mini food processor
• zest of 1 lemon
• 2 - 3 tablespoons parsley, finely chopped
• 1 clove garlic, minced
• 2 tablespoons pine nuts or walnuts, toasted and roughly chopped

Details

Servings 2

Preparation

Step 1

HEAT oven to 425°F. Line sheet pan with parchment.

REMOVE tough outer leaves from cauliflower and discard. Leave core intact. Place cauliflower, base side down, on cutting board. Cut cauliflower head in half down the center using a sharp knife. Cut one 1"-thick slice from each half. (Save remaining florets for another dish or for crudites)

HEAT olive oil in a large pan over medium-high heat. Add cauliflower steaks, working in two batches. Season with salt and pepper and sear 2 to 3 minutes per side, until golden, adding lemon half to the pan with the second steak.

REMOVE from pan as browned and place on prepared baking sheet. At this point, you can set it aside for several hours until dinner or even refrigerate overnight.

Roast cauliflower in oven until tender, 30 minutes. Sprinkle the parmesan over the steaks, add the charred lemon half to the pan to reheat, if using, and return to the oven for another 10 minutes.

Gremolata: Zest the lemon, combine with chopped nuts, parsley and garlic, set aside.

Halve the lemon and place cut side down in the same skillet you used to cook the cauliflower. Cook until flesh is charred.

To serve, squeeze charred lemon juice over the steaks, then top with gremolata and serve.

Nutrition Facts - 2 Servings

Calories 184.8
Total Fat 14.7 g
Saturated Fat 2.4 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 1.2 g
Cholesterol 8.3 mg
Sodium 111.3 mg
Potassium 504.6 mg
Total Carbohydrate 9.9 g
Dietary Fiber 4.1 g
Sugars 0.6 g
Protein 7.2 g