Cauliflower Steaks with Cheese

Cauliflower seems to be the new favorite. Riced, chopped, roasted... all these methods give us a new taste, an alternative flavor. So how do these steaks differ? Firstly, they are small. I use large florets instead of the whole cauliflower. Secondly, the herbaceous, cheesy topping blends and browns effortlessly with the meaty cauliflower. And thirdly, it is just so damn delicious.

Find a cauliflower with large outer florets. Slice off a few. Hold the florets stem side up. Cut of a little bit on the right side. This should give you a flat surface. Then cut the florets into half inch thick slices. Slice off a little bit of the last steak to give you a flat surface. Or else you will have a rocky beginning. You should get two or three slices from one large floret. Save the small bits of cauliflower for the topping. These steaks are oiled and seasoned and baked in a very very hot oven. They brown on both sides.

The topping is a mix of chopped onion, lots of parsley and thyme, lemon zest, chopped olives and capers and some panko breadcrumbs. Stir it together with seasoning and some olive oil. Add grated Gruyere and Swiss. Crispy cauliflower tidbits from the baking tray don't get wasted. They go into the topping as well. The topping is carefully mounded on browned cauliflower steaks, which are then baked till the topping browns. Cauliflower edges caramelize, the topping is cheesy, yet crisp. Et voila...a very delectable addition to any meal...or just the meal itself. You cannot got wrong!


CAULIFLOWER STEAKS WITH CHEESE
Serves 4

4-5 large Cauliflower florets
1 tablespoon Olive Oil
Kosher salt
Ground Black Pepper
1 white Onion
1 Lemon, zested
1/2 cup green Olives
1 tablespoon Capers, rinsed
1/2 cup Parsley leaves
2 tablespoons Thyme leaves
1/2 cup Panko breadcrumbs
1 generous tablespoon Olive Oil
1/4 teaspoon Kosher Salt

1/4 cup grated Gruyere
1/4 cup grated Swiss cheese


Heat the oven to 400F.

Line a baking sheet with foil.

Place the floret stem side up on a cutting board. Slice off a little bit of the cauliflower on the right so you have a flat surface. Cut 1/2 inch thick slices and place on the foil lined tray. You should get 2-3 steaks from one large floret. Cut the remaining florets in the same fashion. 

Gather cauliflower crumbs and place on the tray as well. 

Cover florets with olive oil on both sides. Season with salt and pepper.

Bake florets for 15-20 minutes, flipping the steaks halfway so they brown on both sides.

Make the topping by chopping onion finely. 

Chop olives and capers roughly.

Cut parsley into small slivers.

Place onion, olives, capers, parsley, thyme leaves, lemon zest and panko in a bowl.

Add olive oil to moisten.




Add grated cheese to bowl and stir well.

Take cauliflower out of the oven.

Add small browned cauliflower bits to the topping.

Spoon heaping mounds of topping onto the steaks. Push the topping down with your fingers.

Bake for 10 minutes till cheese has melted and the tops of the steaks are light brown.

Serve as a light meal or as a side with a protein of your choice.

A testimonial to how good these are is the empty platter. A little effort makes a very happy belly.

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