Cauliflower Steaks with Parsley Butter

By miss5elements

These clever cauliflower "steaks," grilled on a plancha or in a cast-iron skillet, are a barbeque game changer. "People don't usually see cauliflower cut this way," says Chiarello. "it's almost always served as florets." Try purple or gold varieties for fun, and serve them on a plate in a contrasting color so they pop.

Ingredients

• 2 med heads cauliflower
• 1/2 c unsalted butter, room temperature
• 2 T coarse sea salt
• 1 T freshly ground black pepper
• 2 lemons
• 1 T minced fresh flat-leaf parsley
• 1/2 c freshly grated Parmesan
• 2 T EVOO for drizzling

Details

Preparation time 50mins
Cooking time 60mins
Adapted from instyle.com

Preparation

Step 1

1. Turn a gas grill to high, or ignite charcoal. When grill is hot or the coals have begun to turn gray, place a plancha (a flat, heavy metal plate) or a cast-iron skillet on the grill rack. (You can also skip both & carefully lay steaks directly on the grill.) Heat for at least 10 min.
2. Keep the core & stalk in place until after you've sliced cauliflower. with a large knife, cut cauliflower head lengthwise into 1/2"-thick slices. Cut away the stalk (just the base of it) from the bottom of each slice.
3. Give each cauliflower steak a good smear of butter. Sprinkle with salt & pepper.
4. Place cauliflower slabs on the hot plancha & cook until they show a caramelized crust (5-6 min).
5. While they cook, halve lemons & place cutside down on the hot plancha or grill for 2 minutes. Remove lemons & set aside.
6. With a spatula, turn each cauliflower slab & grill the other side until caramelized (about 5 min). When both sides are golden brown, transfer to a serving platter, drizzle w/ juice from grilled lemons & garnish w/ parsley & Parmesan. Drizzle w/EVOO & serve while hot.