Edible Vancouver Island Jan/Feb 2023

I N T H E G A R D E N R E C I P E

These dressed up cauliflower steaks feature a simple winter citrus gremolata for a visually stunning and delicious vegetarian dish. If you haven’t tried making cauliflower steaks yet, you’ve got to try them! Recipe + photos by Sabrina Currie

I N G R E D I E N T S

M E T H O D

1 head of cauliflower olive oil 1 clove garlic

Trim leaves and woody part of stem off cauliflower and then slice into ¾-inch thick steaks. Brush each side of cauliflower with olive oil and sprinkle with salt and pepper. Then, place cauliflower in a large, heavy bottomed pan over medium heat and let it cook 10–12 minutes or until it starts getting golden brown all over. Flip and cook 10 more minutes. Note: If your cauliflower is drying out before browning, add 1-2 tablespoons of water to the pan to add steam and help soften the cauliflower. Meanwhile, mix chopped parsley with citrus zest, minced garlic and chopped capers. Season generously with salt and pepper. When cauliflower is cooked and browned on both sides, serve it while hot on a platter or individual plates, topping steaks with a generous spoonful of gremolata.

zest of 1 lemon zest of 1 orange

1 cup chopped parsley 1 Tbsp chopped capers salt and pepper to taste

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