This dish is beautiful, filling and way easier to make than it looks. The best part is that it’s comprised of only 6 ingredients. The most important thing to know about creating those perfect cauliflower steaks is to minimally trim the base of the cauliflower head. Not every steak is going to be perfect on the first attempt at this.
1 cauliflower head
2T + 1t EVOO
1/3c golden raisins, soaked in warm water
1/3c slivered almonds
4oz jar capers, drained
1T chopped parsley
After washing the cauliflower, carefully trim away leaves at the base. Pat dry and stand the cauliflower head so that its upright (you may need to trim the base slightly). With a large chef’s knife, cut the cauliflower in 1 inch thick slices, being light with the pressure. Chopping the cauliflower with too much force will cause it to break before it gets sliced. Place raisins in a small bowl and let them soak in warm water until the dish is completed.
Heat the olive oil in a pan (a lid will be needed) on medium heat. Place 2-3 steaks in the pan, depending on size. Season with salt and pepper as needed, baring in mind that capers will be added later.
Let the cauliflower roast on each side for at least 5-7 minutes, covered with a lid. Make sure the heat is not up past medium to med-high, so that each side will only moderately brown. Carefully use a spatula when turning over the cauliflower; tongs or any other utensil will cause the steak to crumble.
Turn the broiler on high and place chopped or slivered almonds on a sheet tray inside for only 5 minutes; stirring them around after 3 minutes. Strain the capers. In a small sauté pan add 1 teaspoon of olive oil. Toss in the capers, allowing them to get crispy. Transfer the capers to a plate lined with paper towel, to remove excess oil. Strain raisins from water as well.
Arrange each cauliflower steak on a serving plate however you would like. Spoon raisins, almonds and capers on top. Add freshly chopped parsley for garnish.