Slice it Thick: A New Way to Cook Cauliflower Bon Appétit
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?
(Image: Lisa Hubbard)