Cauliflower Filet

Eat it with a steak knife; it's surprisingly hefty
Cauliflower Filet
Cauliflower Filet

PREP TIME

--

minutes

TOTAL TIME

31

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

31

minutes

SERVINGS

6

servings

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

Directions

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 1tablespoon 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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