Cauliflower Steak with Walnut Caper Salsa 2 Servings

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Cauliflower Steak with Walnut Caper Salsa 2 Servings Ingredients Quantity Methods Salsa Salsa Walnuts 1/3 cup 1. Preheat oven to 350°. Toast walnuts on a rimmed Olive oil 1/4 cup baking sheet, tossing once, until golden brown, 7–10 Capers, drained patted dry 2 T minutes. Let cool, then coarsely chop. Set aside. Fresno chile, seeds removed, 1 each Increase oven temperature to 425° for roasting cauliflower. Heat oil and capers in a small saucepan over finely chopped medium, swirling often, until capers burst and are gold- Parsley, chopped fine 3 T en brown and crisp, about 5 minutes. Dried Currants 1 T 2.Carefully pour oil and capers into a small heatproof Sherry vinegar or red wine 1 T bowl; let cool. Mix in walnuts, chile, parsley, currants, vinegar vinegar, and lemon zest; season with salt. Lemon Zest, finely grated 1 tsp Do Ahead: Salsa can be made 1 day ahead. Cover Kosher salt with plastic, pressing directly onto surface and chill. Cauliflower and Assembly Bring to room temperature before using. 1 small head of cauliflower 1 small Cauliflower and Assembly: Kosher salt to taste 1. Remove only the toughest outer leaves from cauli- 1 garlic clove, finely grated 1 each flower (leave on any tender inner leaves). Trim stem to 2 tablespoons fresh lemon juice 2 T create a flat base. Resting cauliflower on stem, cut in half from top to bottom, creating two lobes with stem 2 tablespoons tahini 2 T attached. Trim outer rounded edge of each piece to 2 tablespoons olive oil 2 T create two 1½"-thick "steaks" (the stem should hold the 1 tablespoon unsalted butter 1 T florets together); set steaks aside. Very coarsely chop 2 sprigs oregano 2 sprigs remaining florets. 2 3-inch strips lemon zest 2 each 2.Cook florets in a large saucepan of boiling salted wa- Lemon wedges (for serving) ter until very tender, 6–8 minutes. Drain well, then pro- cess in a food processor with garlic, lemon juice, tahini, and 1 Tbsp. water until smooth; season with salt. Set aside. 3. Heat oil in a large skillet over medium-high. Add butter and swirl until melted, then add cauliflower steaks, oregano, and lemon zest. Cook, gently lifting up cauliflower occasionally to let hot fat run underneath, until steaks are deep golden brown (if oregano or lemon start to burn, place on top of steaks). Turn steaks and season with salt. Transfer skillet to oven and roast until cauliflower stems are fork-tender, 10–15 minutes. 4.To serve, spoon about ⅓ cup cauliflower purée onto plates and place steaks on top. Spoon salsa over and sprinkle with salt. Serve with lemon wedges for squeezing over. Do Ahead: Purée can be made 3 days ahead. Cover with plastic, pressing directly onto surface, and chill. Bring to room temperature before using. http://dining.richmond.edu/special-programs/spider-in-the-kitchen/index.html .

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