1 head cauliflower (select a firm head with minimal blemishes)
Salt and pepper, to season
1 tablespoon olive oil
1 tablespoons butter
Lemony Anchovy Sauce
1 tablespoon butter
3 garlic cloves, minced
1 medium shallot, diced
1/4 to 1/2 teaspoons chilli flakes
6 anchovies, chopped + 1 tablespoon oil from the tin
2 tablespoons capers, drained of brine
1/4 cup dry white wine
2 tablespoons parsley, finely chopped
Zest of 1 lemon, for garnish
Set the cauliflower on a solid cutting surface, stem side up. Cut the cauliflower in half, vertically, through the center of the stem (it’s the stem that will help keep the steak intact).
Stand one of the halves up, steam side down. Starting from the cut side, measure in one generous inch and slice down vertically to create a one-inch-thick “steak.” Repeat with the other half.
Season both halves with salt and pepper.
Preheat the oven to 450°F.
Heat a large cast-iron or another heavy ovenproof pan over medium-high heat. Add the olive oil and one tablespoon of butter.
Add the cauliflower steaks, centre side down. Cook until the bottom is a nutty brown colour, about 15 minutes. Flip the steaks and immediately transfer the pan to the oven.
Bake for about 25 minutes, or until the cauliflower is tender throughout and the bottom is well browned.
Lemon Anchovy Sauce
While the cauliflower is baking heat a medium pan over medium heat. Add the remaining butter, garlic, shallot, chilli flakes, anchovies, anchovy oil, capers, raisins, and salt and pepper to taste. Sauté until the garlic and shallots have browned and the anchovies have disintegrated into the butter, about 10 minutes.
Add the lemon juice and wine. Turn the heat to medium-high and let the liquids reduce for about two minutes, or until reduced by half.
Add the parsley.
Turn off the heat and reserve.
Remove the cauliflower from the oven and set one each on two warmed plates.
Spoon the pan contents over the steaks and finish with the lemon zest. Enjoy!