I found this recipe, while sitting at the doctor's office. Here is the original version. Below is my version, and then, how I will make it, next time. The boys LOVED it, and asked me to put it into our "rotation".
Cauliflower Steaks with Spiced Corn
2 large heads of cauliflower, stems lightly trimmed
bag of frozen corn
2 teaspoons chili powder
4 scallions, chopped
Salt and freshly ground black pepper
1.Preheat the oven to 375°. Cut three 3/4-inch-thick center slices from each head of cauliflower to form "steaks." Reserve the remaining cauliflower for another use.
2.In a medium skillet, heat 2 tablespoons of the oil. Add the chile and cook over moderately high heat for 30 seconds. Add the scallions and cook until softened, about 1 minute. Stir in the corn, chili powder and season with salt and black pepper.
3.In a large, nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add 3 cauliflower steaks and season with salt. Cook over moderate heat until lightly browned, about 3 minutes per side; transfer to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of oil and 3 cauliflower steaks.
4.Press the corn-scallion mixture into the spaces between the cauliflower florets. Bake the cauliflower steaks for 25 minutes, until tender and richly browned.
NEXT TIME:
I will dump everything into a greased casserole dish (maybe just do cauliflower florets), and bake it.
Cauliflower Steaks with Spiced Corn
2 large heads of cauliflower, stems lightly trimmed
bag of frozen corn
2 teaspoons chili powder
4 scallions, chopped
Salt and freshly ground black pepper
1.Preheat the oven to 375°. Cut three 3/4-inch-thick center slices from each head of cauliflower to form "steaks." Reserve the remaining cauliflower for another use.
2.In a medium skillet, heat 2 tablespoons of the oil. Add the chile and cook over moderately high heat for 30 seconds. Add the scallions and cook until softened, about 1 minute. Stir in the corn, chili powder and season with salt and black pepper.
3.In a large, nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add 3 cauliflower steaks and season with salt. Cook over moderate heat until lightly browned, about 3 minutes per side; transfer to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of oil and 3 cauliflower steaks.
4.Press the corn-scallion mixture into the spaces between the cauliflower florets. Bake the cauliflower steaks for 25 minutes, until tender and richly browned.
NEXT TIME:
I will dump everything into a greased casserole dish (maybe just do cauliflower florets), and bake it.
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