Cauliflower Steaks with Walnut and Caper Gremolata

Ingredients

Instructions

1. 1

   Preheat oven to 350º F.

2. 2

   Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7 to 10 minutes. Let cool, then coarsely chop. Set aside. Increase oven temperature to 425º F.

3. 3

   Heat oil and capers in a small saucepan over medium-high heat, swirling often until capers burst and are golden brown and crisp, about 5 minutes. Carefully pour oil and capers into a small heatproof bowl; let cool. Add in walnuts, pepper, parsley, raisins, vinegar, and lemon zest - season with salt.

4. 4

   Remove the tough outer leaves from the cauliflower; leave on tender inner leaves. Trim the stem to create a flat base. Resting cauliflower on stem, cut in half from top to bottom, creating two lobes with the stem attached. Trim rounded outer edge of each piece to create two 1 1/4 inch-thick "steaks" (the stem should hold the florets together); set steaks aside. Coarsely chop remaining florets.

5. 5

   Cook florets in a large saucepan of boiling salted water until very tender, 6 to 8 minutes. Drain well, then process in a food processor with garlic, rice vinegar, miso, and one tablespoon of water until smooth; season with salt. Set aside.

6. 6

   Heat oil in a large skillet over medium-high heat. Add butter and swirl until melted, then add cauliflower steaks, oregano, and lemon peel. Cook until steaks are deep golden brown. Turn steaks and season with salt. Transfer skillet to oven and roast until cauliflower stems are fork-tender, about 15 minutes.

7. 7

   Spoon half of the cauliflower purèe onto each of two plates and place steaks on top. Spoon gremolata on top and sprinkle with salt.