Cauliflower Steaks With Spiced Corn |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Recipe contributed to Food & Wine by Marcia Kiesel. Ingredients:
2 large head cauliflower, stems lightly trimmed |
2 ears corn, shucked |
1/4 cup vegetable oil |
1 fresh red chili pepper, seeded and minced |
4 scallions, chopped |
2 teaspoons drained capers |
salt & freshly ground black pepper |
Directions:
1. Preheat the oven to 375°. Cut three 3/4-inch-thick center slices from each head of cauliflower to form steaks. Reserve the remaining cauliflower for another use.
2. In a saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain and cool, then cut the kernels from the cobs.
3. In a medium skillet, heat 2 tablespoons of the oil. Add the chile and cook over moderately high heat for 30 seconds. Add the scallions and cook until softened, about 1 minute. Stir in the corn and capers and season with salt and black pepper.
4. In a large, nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add 3 cauliflower steaks and season with salt. Cook over moderate heat until lightly browned, about 3 minutes per side; transfer to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of oil and 3 cauliflower steaks.
5. Press the corn-scallion mixture into the spaces between the cauliflower florets. Bake the cauliflower steaks for 25 minutes, until tender and richly browned.
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