Cauliflower Steaks with Almonds and Capers
or
Oven-Safe Skillet 24cm Deep / 26cm
- Cook
- 18 min
1 medium head of cauliflower, cut into 1 ½" thick steak
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons vegetable oil, divided
2 tablespoons unsalted butter
2 tablespoons slivered or sliced almonds
2 tablespoons golden raisins
1 tablespoon capers
1 tablespoon lemon juice
Garnish
1 tablespoon parsley, chopped
Brush both sides of steak lightly with 1 tablespoon of oil and season with salt and pepper.
Preheat the pan over medium-high heat for about 90 seconds. Add in remaining oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat. Once the oil starts to smoke, turn off the heat. Once smoke clears, place the steak in the pan and sear over very low heat with a lid on for about 8 minutes.
Once deep golden brown, flip and sear the other side of the steak covered for another 8 minutes. Use a cake tester to check whether the cauliflower is tender.
Add in butter and almond and turn the heat up to low heat. Use a spoon to continually baste the steak with melted butter for about 2 minutes.
Add raisins and capers and baste for another minute. Drizzle lemon juice and turn off the heat. Plate cauliflower and sauce the cooking liquid on top and around. Scatter with parsley and serve immediately.
Make sure not to burn butter as butter becomes the sauce for the dish.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
