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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Cauliflower Steaks with Caper-Anchovy-Garlic Sauce

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Cauliflower Steaks with Caper-Anchovy-Garlic Sauce Empty Cauliflower Steaks with Caper-Anchovy-Garlic Sauce

Post by Lobo Fri 22 Jan 2016, 3:04 am

Cauliflower Steaks with Caper-Anchovy-Garlic Sauce Img49l
Cauliflower Steaks with Caper-Anchovy-Garlic Sauce
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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
This dish makes a satisfying vegetable-based main course or a fresh accompaniment to grilled or roasted meat. Brain-fueling cauliflower, packed with B vitamins, is a smart choice in this simple yet elegant dish. Don’t worry if you have some extra pieces of cauliflower that don’t form a whole steak. They look fantastic on the plate next to the steaks.






  • 118

Ingredients:


  • 1 head cauliflower, very bottom of the head trimmed but stem
      left intact
  • 4 Tbs. (2 fl. oz./60 ml) olive oil
  • Salt and freshly ground pepper, to taste
  • 4 garlic cloves, chopped
  • 3 anchovies packed in oil, chopped
  • 1/4 cup (2 oz./60 g) capers, drained
  • 1 lemon, halved

Cauliflower Steaks with Caper-Anchovy-Garlic Sauce Wine-pairing-icon-white

Wine Pairing

This pairs well with crisp, full-bodied white wines from our Wine Club.

Directions:

Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the cauliflower, stem side down, on a cutting board and cut into 3/4-inch (2-cm) slices. Place the slices on the prepared baking sheet. Brush the steaks with 1 Tbs. of the olive oil and season lightly with salt and pepper.

In a small fry pan over low heat, warm the remaining 3 Tbs. olive oil. Add the garlic, anchovies and capers, and sauté until the garlic is soft and the anchovies begin to dissolve, about 10 minutes.

Spoon the anchovy sauce on top of the cauliflower. Roast until the cauliflower is caramelized and soft, about 20 minutes. Squeeze 1/2 of the lemon on top.

Using a spatula, carefully transfer the cauliflower slices to a platter and serve with the remaining 1/2 lemon, cut into wedges for squeezing. Serves 4.

Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014).

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