Sicilian Cauliflower Steaks

This dish has everything going for it. It’s hearty enough to be the main meal. It’s rich and buttery with notes of pepper from the capers and the sweetness of the cauliflower shines after being roasted. It is one of our go-to meals regardless of the season. It comes from the Sicilian region of Italy and pairs wonderfully with a crisp white wine. One of my favorite wines for this dish is Grillo, a drier wine with notes of flowers and citrus. 

Times are approximate: Prep: 10-15 minutes            Cook: 20 minutes        Serves: 4

1 large head cauliflower, stem end trimmed, but leave the stem intact.

4 tablespoons extra-virgin olive oil

Salt and pepper to taste

8 tablespoons butter

3 tablespoons flat-leaf parsley (chopped)

¼ cup capers, drained

¼ cup toasted pine nuts

1 lemon, quartered

Preheat an oven to 400 degrees. Use parchment paper to line a rimmed baking sheet.

Place the cauliflower, stem side down, on a cutting board and cut into 3/4-inch slices. Don’t worry if pieces fall off. It’s part of the cauliflowers, charm. Place the slices and any pieces on the prepared baking sheet. Brush the cauliflower with 1 Tbs. of olive oil and season lightly with salt and pepper. Roast until the cauliflower is soft and caramelized, about 20 minutes.

While roasting, melt the butter in a saucepan over medium-high heat. Cook, swirling the pan, until the butter foams and begins to brown, timing is difficult due to differences in heat, just be careful not to burn the butter. Add the pine nuts then remove the pan from the heat. Cover pan to keep warm.

Once the cauliflower is caramelized and roasted transfer slices to a large platter. Drizzle the brown butter and pine nuts over the “steaks” and sprinkle the parsley and capers on top.

Place platter on the table and let people serve themselves, squeezing a little lemon over their plate.

Like most recipes, I modify them to remove anything in the Allium family. The original recipe comes from William Sonoma.

From my table to yours. Happy eating.

Author: William Holden

Thank you for spending time with me. My writing spans more than two decade, with over 100 published short stories in the genres of horror, urban fantasy, supernatural, and erotica. I’m an award-winning author of such titles as, A Twist of Grimm by Lethe Press (Lambda Literary Finalist), and by Bold Stroke Books, Words to Die By (2nd place in the Rainbow Book Awards for best horror and a finalist for the Foreword Reviews' INDIEFAB Book of the Year Award for Best Horror), Secret Societies, and The Thief Taker were also Lambda Literary Finalists. Besides writing, I’m a home chef, an avid reader, and contribute time and money to environmental and wildlife organizations.

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