Cauliflower steaks with raisin cape sauce
1 head cauliflower, stalk removed, cut into thick slices
Olive oil, for brushing
salt, for sprinkling
1/4 teaspoon (2 milliliters) sweet paprika
1/2 cup (120 milliliters) raisins
2 tablespoons (30 milliliters) capers, drained and rinsed
1/2 teaspoon (3 milliliters) dried thyme
1 tablespoon (15 milliliters) red wine vinegar
5 tablespoons (75 milliliters) butter
Salt and fresh ground pepper to taste
Torn fresh parsley, for topping
Black salt, for topping
Preheat oven to 425F (220C).
Cut cauliflower lengthwise into thick slices or ‘steaks.’
Lay cauliflower slices on a rimmed baking sheet. Brush both sides with olive oil.
Sprinkle with salt and sweet paprika.
Roast for 15-20 minutes, flipping halfway through to roast evenly.
Heat water on the stove. Add raisins and bring to a boil.
When water is absorbed, remove from heat. Add capers and dried thyme.
Pour into food processor. Add salt to season.
Pour in red wine vinegar. And puree.
Add butter to food processor a bit at a time until incorporated.
Strain mixture into a saucepan.
Heat just until warmed–too hot, and the butter will separate.
Spoon onto cooked cauliflower ‘steak.’
Top with torn fresh parsley and black salt.
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