Cauliflower Steaks with Crispy Capers and Cauliflower Purée
Cinder is designed to cook steak to perfection - but that’s not limited to beef! Cauliflower gets the royal treatment here: tender, caramelized steaks are nestled into a bed of creamy purée and topped with a lemon and caper sauce.
This vegetable-forward dish is as decadent as it is nutritious. You can switch out the parsley for any fresh herb you may have on hand: cilantro, tarragon, and oregano all work well.
- 1 small cauliflower (cut into 1 inch thick slices - see instructions)
- 2 cups milk
- 5 tbsp butter
- 2 tbsp capers, roughly chopped
- ½ lemon, zested
- 2 cloves garlic, thinly sliced
- 1 tbsp finely chopped fresh parsley
- Black pepper
Set your Cinder grill to your desired temperature (187oF is recommended for tender cauliflower). Chop the cauliflower in half (cutting down the center of the main stalk), then cut a 1-inch thick slice from each half. Brush the steaks with a little oil, season with salt and pepper, then add to the grill.
Break the remaining cauliflower apart into small florets and add them to a pot along with the milk and enough water to cover. Place over a medium-high heat until bubbling then reduce to a low simmer. Cook for around 20 minutes, or until the cauliflower is completely tender.
While the cauliflower is cooking, prepare the sauce. Take three tablespoons of butter and heat in a pan over a medium heat until foaming. Add the capers and cook for two minutes, before adding the lemon zest and garlic. Cook for an additional two minutes, until the garlic is lightly golden. Remove from the heat and stir in the parsley.
Once the cauliflower florets are tender, use a slotted spoon to add them to the bowl of a food processor, along with a tablespoon of butter and a quarter of a cup of the cooking liquid. Blend until smooth (you may want to add additional liquid, here) and season to taste with salt and pepper.
When the steaks have come up to temperature, remove them from the grill and set your device to sear mode. Brush the plates with the remaining tablespoon of butter and return the steaks, searing until golden brown.
To complete the dish, pour a pool of purée onto each plate and place a steak in the center. Spoon over the caper sauce and serve immediately.