Cauliflower Steaks with Marcona Almond Lemon Pesto
I snagged part of this recipe from Food52 which is one of the best food sites out there. Great writing, recipes, photography and a clean modern layout that feels fresh and makes me want to cook and eat.
This preparation is so clever because it creates loads of brown surface on the cauliflower, and the brown parts are what we always scramble for at our house. I'm serving it on a pile of angel hair pasta tossed with a lemon-basil-almond pesto. I have Marcona almonds (more expensive, skinless, softer and milder than regular almonds) so that's what I'm using, but you could use regular almonds, walnuts, pine nuts, etc. Delicious.
adapted from Bon Appetit (February 2008) via Food52
Makes about 3 steaks
1 head cauliflower
2 tablespoons olive oil
Preheat oven to 350º. Slice cauliflower into thick (one inch) slices (save leftover pieces for another use). Sprinkle with salt and pepper. Heat oil in oven-proof heavy skillet over medium-high heat until shimmering. Fry cauliflower for 2 minutes per side or until brown. Then put skillet in the oven for 10 minutes until steaks are tender.
Marcona Lemon Pesto
Makes about 1 cup
1 cup marcona almonds
1 cup basil
1 garlic clove
1 teaspoon lemon zest
½ cup finely grated pecorino romano
½ teaspoon kosher salt
¼ cup olive oil
Grind almonds and garlic in food processor. Add basil, lemon zest, salt and pulse until roughly combined (you can also do this by hand with a big knife and you'll get a lovely rough mix and a stress reliever). Add olive oil and cheese and pulse (or stir) until it comes together. Toss with a half pound of cooked pasta (reserving a half-cup of the pasta cooking water to thin the pesto when tossing).