- 1 large head cauliflower
- olive il
- salt & pepper
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup olive oil
- 1 1/2 tablespoons small capers in brine, drained
- 2 tablespoons chopped fresh flat-leaf parsley
Preheat oven to 250°F. Using sharp heavy knife and starting at top center of cauliflower head, cut four 1-inch-thick slices of cauliflower, cutting through stem end. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.
For vinaigrette, fry drained capers in olive oil in small heavy skillet til crispy. Drain on paper towels. Whisk together lemon juice and mustard in small bowl. Slowly drizzle in olive oil while whisking until emulsified. Place warm cauliflower steaks on plate, drizzle with vinaigrette and sprinkle with fried capers and chopped parsley.