One of the first steps in any recipe involving cauliflower is almost always "cut into bite-sized florets." It's what we do when we want to toss it with pasta, sausage, and breadcrumbs
or bake it with broccoli and cheese
. Florets, florets, florets. But what about cutting thick, hearty slices and sautéing them like a chicken breast? Or a filet?Bon Appétit has a great recipe in its January issue that does just that—and what a simple, healthy, beautiful dish it is.
Turns out you don't always have to reduce a head of cauliflower to a pile of bite-sized buds. It is compact and sturdy enough to be sliced into slabs, then seared (for a crispy crust) and put in the oven (for a soft, tender center).
These "steaks" are topped with a sauce of chopped olives, sun-dried tomatoes, fresh parsley, and lemon juice. Quick, fresh, and lovely as a meatless meal. With much less chopping.
• Cauliflower Steaks with Olive Relish and Tomato Sauce, at Bon Appétit.
Do you ever cook cauliflower this way?
Related: Basic Technique: How to Cut Cauliflower
(Image: Lisa Hubbard)