Cheese-Topped Cauliflower Steaks Recipe - NYT Cooking - cooking.nytimes.com

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David Malosh for The New York Times. Food Stylist: Simon Andrews.

Cauliflower “steaks” were all the rage in upscale restaurants a few years ago, but they’re easy to make at home in any number of variations. To get thick slices, you’ll want to invest in a couple of cauliflowers and be prepared to turn the trimmings into soup or use for stir-fry for another meal. Or simply skip the slices and use florets instead. You can serve these with a light marinara sauce, but they are very tasty with no sauce at all.

Featured in: A ‘Steak’ Dinner With Vegetarians in Mind

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Ingredients

Yield: 4 to 6 servings

• 2medium cauliflower heads (about 2 pounds each), cut into 12 (¾-inch-thick) slices, trimmings reserved for another purpose
• Extra-virgin olive oil, for roasting
• Salt and black pepper
• 12slices fresh mozzarella (from 1 1-pound package)
• 12slices provolone (from 1 8-ounce package)
• 12slices Monterey Jack (from 1 8-ounce package)
• About ½ cup grated Parmesan or Pecorino Romano
• Pinch of red-pepper flakes
• ½cup dry, coarse bread crumbs, preferably homemade (see Tip)
• 12anchovy fillets, rinsed and patted dry (optional)
• Pitted black olives, such as niçoise (optional)
• 2tablespoons roughly chopped Italian parsley
• 1teaspoon roughly chopped rosemary

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

810 calories; 56 grams fat; 32 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 54 grams protein; 1627 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Heat oven to 400 degrees. Place cauliflower slices on 2 rimmed baking sheets. Drizzle both sides of the cauliflower with olive oil and sprinkle with salt and pepper. Bake, rotating the pans and switching racks halfway through, until fork-tender and lightly browned, about 20 minutes.

2. Top each cauliflower steak with a slice of fresh mozzarella, a slice of provolone and a slice of Monterey Jack. Sprinkle each steak with a generous amount of grated Parmesan or pecorino, a tiny bit of red-pepper flakes and a heaping tablespoon of bread crumbs, and bake until golden and bubbling, another 15 minutes.

3. Top each steak with a torn piece or two of anchovy (if using), a few black olives, a bit of parsley and rosemary.

Tips

• You may prepare the cauliflower steaks in advance though Step 2, then reheat briefly to serve. They also taste good at room temperature.
• To make homemade bread crumbs, pulse some bread in a food processor and leave the crumbs out at room temperature to dry out for a couple of hours.

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Cheese-Topped Cauliflower Steaks Recipe - NYT Cooking - cooking.nytimes.com
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