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Cauliflower steaks with raisin cape sauce
Ingredients
- 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
Directions
- 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.
- Enjoy!
