Name: Cauliflower Steaks with Capers, Anchovies & Winter Greens
Yield: Serves 2–4
Ingredients: Juice of ½ lemon; 4 anchovy fillets in olive oil, chopped; 3 cloves garlic, chopped; 8 tablespoons (125 ml) olive oil, plus more for drizzling; 1 bunch kale, thick stems removed, cut into 2-inch (5-cm) slices; 1 large head cauliflower, bottom of head trimmed but stem left intact; Kosher salt and freshly ground pepper; ¼ cup (1½ oz/45 g) dried cherries; 1 bunch chard, thick stems removed, cut into 2-inch (5-cm) slices; ¼ cup (2 oz/60 g) capers

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

Cauliflower is a meaty vegetable that makes a substantial base for a satisfying meal. When you slice the cauliflower into steaks, it’s inevitable that some florets will break free. Just place them on the pan as well. Add the greens in batches because they will not all fit on the pan at once (they shrink considerably as they cook).

Ingredients

1 large head cauliflower, bottom of head trimmed but stem left intact
8 tablespoons (125 ml)

Fish course
Pescatarian
Winter
Gluten-free

Method

Preheat the oven to 400°F (200°C). Line a sheet pan with aluminum foil.
Place the cauliflower, stem side down, on a cutting board and cut into ¾-inch (2-cm) slices that include the stem. Brush both sides of the slices with

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