Cauliflower Steaks with Coconut-Turmeric Relish

Ingredients for Cauliflower Steaks with Coconut-Turmeric Relish

• 1 medium head of cauliflower

• 3 tablespoons extra-virgin olive oil, divided

• Sale kosher, pepe macinato fresco

• Plain whole-milk Greek yoghurt and Coconut-Turmeric Relish (for serving

• opzionale)

Preheat oven to 204°C. Remove the toughest outer leaves from cauliflower (leave the tender inner leaves) and trim stem. Resting cauliflower on stem, cut in half from top to bottom, creating two lobes with stem attached. Trim off outer rounded edge of each piece to create two 1 1/2"-thick steaks; reserve trimmed off florets for making cauliflower rice or roasted cauliflower.

Heat 2 tablespoons oil in a large cast-iron skillet over medium-high. Cook cauliflower, gently lifting up occasionally to let oil run underneath, until deep golden brown, about 5 minutes. Add remaining 1 tablespoon oil to skillet, turn steaks over, and season with salt and pepper. Cook until second side is golden brown, about 3 minutes, then transfer skillet to oven. Roast just until stems are tender when pierced with a cake tester or toothpick, 8–12 minutes. Let cool slightly.

If using relish, swipe some yoghurt over each plate and place a steak on top. Spoon one-quarter of relish over each. Season with more salt and pepper.

Avvertenza

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