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Cauliflower Bistecche with Pancetta and Caper Berries Recipe

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Cauliflower Bistecche with Pancetta and Caper Berries
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Ingredients
12
Count
Nutrition
408
Calories
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Ingredients:

Directions:

  1. Rinse salt-packed capers in a sieve and transfer to a small bowl. Soak capers in water to cover by 2 inches for 30 minutes. Drain and repeat soaking. Drain again, then rinse and pat dry.
  2. While capers soak, put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
  3. Cook pancetta in 1 dry 12-inch skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain. Pour off fat and wipe skillet clean.
  4. Stir together raisins and lemon juice in a small bowl.
  5. Trim cauliflower stalk flush with base of crown, discarding stalk, then trim any leaves. Put cauliflower crown, stalk side down, on a cutting board. Cut a 1-inch slice from 2 opposite sides of crown and discard, then cut crown lengthwise into 4 steaks, each about 3/4 to 1 inch wide.
  6. Heat 1 tablespoon oil, 1 tablespoon butter, 1/8 teaspoon salt, and a pinch each of sugar and pepper in each 12-inch skillet over moderate heat, swirling skillets occasionally, until butter begins to brown. Add 2 cauliflower steaks to each skillet and lightly season with salt and pepper, then cook until undersides are golden, about 4 minutes.
  7. Transfer skillets to oven and roast cauliflower, without turning, switching position of skillets halfway through roasting, until cauliflower is just tender and undersides are golden brown, 8 to 15 minutes (depending on thickness).
  8. While cauliflower roasts, bring water just to a boil in a 1-quart heavy saucepan over moderate heat, then stir in pancetta, capers, raisins with lemon juice, and caper berries. Add remaining 1/2 stick butter and stir until incorporated. Remove from heat and season with pepper.
  9. Carefully invert cauliflower steaks with a spatula onto a platter and spoon sauce over them.
  10. *Available at specialty foods shops and
  11. Cooks' note: If your sea salt is very coarse, lightly crush it with a mortar and pestle or with bottom of a heavy skillet.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 408.47 Kcal (1710 kJ)
Calories from fat 188.07 Kcal
% Daily Value*
Total Fat 20.9g 32%
Cholesterol 34.07mg 11%
Sodium 4261.91mg 178%
Potassium 865.93mg 18%
Total Carbs 34.37g 11%
Sugars 16.48g 66%
Dietary Fiber 4.79g 19%
Protein 11.39g 23%
Vitamin C 101.1mg 169%
Iron 0.4mg 2%
Calcium 132.2mg 13%
Amount Per 100 g
Calories 125.63 Kcal (526 kJ)
Calories from fat 57.84 Kcal
% Daily Value*
Total Fat 6.43g 32%
Cholesterol 10.48mg 11%
Sodium 1310.8mg 178%
Potassium 266.33mg 18%
Total Carbs 10.57g 11%
Sugars 5.07g 66%
Dietary Fiber 1.47g 19%
Protein 3.5g 23%
Vitamin C 31.1mg 169%
Iron 0.1mg 2%
Calcium 40.7mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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