Cauliflower Steaks with Capers and Caramelized Lemon
Forget the steamed florets – bring on thick slices of BCfresh cauliflower and layer them with lemons and capers! This is new-wave cauliflower at its best! This dish marries well with fish and is a great holiday side.
- 1 large head BCfresh cauliflower trimmed of all leaves
- 1/3 cup extra virgin olive oil
- 1/2 cup capers drained and blotted dry
- 1 lemon cut into 6 wedges
- Fleur de sel and freshly ground pepper
- Hold the cauliflower firmly on your cutting board and slice into ½-inch slices. The first slice or two will be a bit awkward, but then it becomes easy. Do not remove the core; this is what keeps each slice together.
- In 2 large non-stick fry pans, heat the oil on medium-high. Divide the cauliflower slices between the pans and let them sizzle away for about 8 to 10 minutes. Using a spatula, carefully lift and flip, being careful not to bread them. If you find the large slices are too difficult to maneuver, cut them in half.
- After flipping the cauliflower slices, add the capers and lemon wedges to the pans. Continue to sauté until the cauliflower and lemon wedges are golden brown, about 10 minutes.
- Remove the cauliflower and capers to a serving platter, and squeeze the warm lemon on top, leaving the wedges on the plate for a rustic presentation if desired.
- Finish with a few good pinches of fleur de sel and generous grindings of pepper. Serve hot. It is hard to hold yourself back.