Cauliflower Steaks with Brown Butter, Capers and Parsley
Even those who aren’t usually fans of cauliflower might fall for this dish, in which the nutrition-packed vegetable is roasted at high heat until tender and slightly caramelized. Cut into thick slabs, the cauliflower makes a hearty side dish to accompany a Thanksgiving turkey or other roast meats, or you can serve it as a light vegetarian entrée with along with a hearty salad.
- 1 head cauliflower, stem end trimmed but stem left intact
- 4 Tbs. (2 fl. oz./60 ml) olive oil
- Salt and freshly ground pepper, to taste
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter
- 3 Tbs. chopped fresh flat-leaf parsley
- 1/4 cup (2 oz./60 g) capers, drained
- 1 lemon, halved
Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the cauliflower, stem side down, on a cutting board and cut into 3/4-inch (2-cm) slices. Place the slices on the prepared baking sheet. Brush the cauliflower with 1 Tbs. of the olive oil and season lightly with salt and pepper. Roast until the cauliflower is soft and caramelized, about 20 minutes.
While the cauliflower is roasting, make the brown butter by melting the butter in a small saucepan over medium heat. Cook, swirling the pan, until the butter foams and begins to brown, about 3 minutes. Be careful not to burn the butter. Remove from the heat and cover to keep warm.
Using a spatula, carefully transfer the cauliflower slices to a platter. Drizzle with the brown butter and sprinkle evenly with the parsley and capers. Squeeze the lemon halves over the cauliflower to taste and serve immediately. Serves 4.
Williams-Sonoma Test Kitchen