Cauliflower steak

By GialloZafferano · 40 min

Ingredients

Instructions

1. Trim the leaves and base of the cauliflower, keeping the head whole. Blanch it in a large pot of well-salted boiling water until just starting to soften but still firm. Drain and let cool enough to handle.
2. Cut into thick steaks about 1 inch (2.5 cm) thick, then season with salt and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the thyme and the cauliflower steaks and cook until deeply golden on both sides and tender.
4. Add the butter and baste the steaks until the butter turns golden and smells nutty. Move the steaks to a serving platter.
5. Take the pan off the heat. Stir the parsley, capers, lemon zest and lemon juice into the browned butter.
6. Spoon the lemony brown butter sauce over the cauliflower steaks and serve.

Summarized from GialloZafferano's video. Watch it for the details.

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