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Pan-Roasted Cauliflower Steaks with Tomatoes and Capers Recipe | James Beard Foundation
Pan-Roasted Cauliflower Steaks with Tomatoes and Capers Chefs around the country have embraced the concept of nose-to-tail cooking, and we’re all for it.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Cooking tools:
- Cast iron skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
- Kitchen timer
- Stove
- Colander
- Mixing bowl
- Spoon
- Paring knife
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- ¼ teaspoon red chile flakes
- ½ head cauliflower, cut into cross sections about ½-inch thick, plus any leaves
- Kosher salt to taste
- 1 cup cherry tomatoes, halved
- 2 tablespoons capers (soaked in water if salted), drained
- 1 tablespoon chopped Italian flat-leaf parsley
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