Welcome to 2018! For many years I worked for Weight Watchers helping people achieve their weight loss goals, one step at a time. It was more about teaching people to establish a healthy lifestyle instead of just following another diet. There isn’t one plan that works for everyone. It’s about figuring out what works for you as an individual, based on your genetic makeup, preferences, food allergies and health issues. Although I’m not one to make New Year’s resolutions, healthy eating and enjoying the process is part of my life.
Cauliflower recipes are one of the top searches on my blog. This is a new, easy and delicious recipe for cauliflower steaks with a tangy lemon caper sauce. Each head of cauliflower yields two thick slices. I roasted the florets that fell off as I was cutting into the heads. I used the extra sauce to dress these crispy pieces. Yum!
- 2 large heads of cauliflower
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper, to taste
Lemon Caper Sauce
- 1/4 cup extra-virgin olive oil
- 2 tablespoons capers, rinsed and drained
- 1/2 cup walnuts, lightly toasted
- 1/4 cup chopped fresh parsley
- 2 tablespoon currants
- 2 tablespoon sherry vinegar or red wine vinegar
- 2 tablespoons zest of a lemon(s)
- Garnish: chopped parsley and fresh lemon juice
Pre-heat the oven to 425 degrees. Remove the outer most leaves of both cauliflower heads. Trim the base to create a flat surface to cut up the cauliflower. Slice the heads into two thick pieces (about 2 inches each). You will only get two thick steaks from each head. The remaining florets can be roasted separately and topped with the lemon caper sauce. Heat the olive oil in a large skillet over medium-high heat. Add the butter. Once the butter is foaming, add the cauliflower steaks, two at a time. Season with salt and pepper. Let the steaks get golden brown on both sides. Once browned, transfer the steaks to a roasting tray or sheet tray to finish cooking in the oven. It will take about 12-15 minutes for the cauliflower to be tender.
Using the skillet from the cauliflower steaks, heat the oil and add the capers. Cook the capers until they’re golden brown, about 5 minutes. Pour the oil/caper mixture into a bowl to cool. Add the walnuts, parsley, currant, vinegar and lemon zest. Gently combine and season to taste. Place the steaks on a serving platter and top with the caper sauce. Sprinkle some fresh parsley over the cauliflower and a squeeze of fresh lemon juice. Makes 4 cauliflower steaks.
Inspiration: Yotam Ottolenghi