Cauliflower Steaks with Red Peppers & Pesto |
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Prep Time: 10 Minutes Cook Time: 27 Minutes |
Ready In: 37 Minutes Servings: 4 |
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The relish is a bold, savory-sweet combo that works well with mild cauliflower. Ingredients:
1/4 cup finely chopped roasted red peppers |
2 tablespoons golden raisins, chopped |
1 tablespoon finely chopped fresh parsley |
1 tablespoon cider vinegar |
2 teaspoons capers, rinsed, drained and finely chopped |
kosher salt and freshly ground black pepper |
1 small head cauliflower (about 2 pounds) |
2 tablespoons extra-virgin olive oil |
Directions:
1. Preheat the oven to 400 degrees F. Combine the peppers, raisins, parsley, cider vinegar, capers and 1/8 teaspoon each salt and pepper in a bowl.
2. Trim the base of the core from the cauliflower, and then cut the head into 1-inch-thick slices. Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of each cauliflower slice. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the cauliflower steaks and florets and cook, turning the steaks once, until browned on both sides, about 5 minutes. Transfer the skillet to the oven.
3. Roast until a knife easily pierces through the steaks, 15 to 20 minutes. Spoon the relish over the steaks and serve.
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