Great Tastes by Danielle Kosann & Laura Kosann & Christina Tosi

Author:Danielle Kosann & Laura Kosann & Christina Tosi
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2018-04-10T04:00:00+00:00

1.Preheat the oven to 425°F. When the oven is hot, preheat a large cast-iron skillet or other large ovenproof skillet in the oven for 5 minutes.

2.Using a sharp knife, remove two of the rounded sides of the cauliflower, then cut the cauliflower lengthwise through the core to get 2 steaks, each about 1 inch thick. Reserve the remaining cauliflower for another use.

3.Brush the cauliflower with 2 tablespoons of the olive oil and season with salt and pepper. Brush the preheated skillet lightly with 1 tablespoon of the oil and add the cauliflower steaks. (Reserve the brush.) Return to the oven and roast the steaks until the bottoms are starting to brown, about 10 minutes. Flip the steaks and roast until nearly tender, about 10 minutes longer.

4.Meanwhile, in a small bowl, use the brush to mix together the lemon juice, smoked paprika, a pinch of salt, and the remaining 2 tablespoons olive oil.

5.Brush the steaks on both sides with the smoky lemon sauce and roast until they are completely tender and are nicely browned, about 5 minutes longer.

6.Remove the skillet from the oven and let the steaks rest in the skillet for 3 minutes, then transfer to plates. If desired, garnish with almonds and parsley and serve.

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