I managed to get 4 steaks out of a head of cauliflower though 1 fell apart in the pan. If you want more than 2 really beautiful steaks, I'd use the 2 inner most slices from separate heads and reserve the rest for another use. Serve over sautéed spinach with a side of quinoa or couscous for a full meal.
Ingredients
1 large Cauliflower
½ tsp. Coriander Seeds
½ tsp. Fennel Seeds
1 sprig of Rosemary
¼ tsp. Kosher Salt
Olive Oil
¼ c. Dried Currants
1 Tbsp. Red Wine Vinegar
¼ c. Oil-Brined Black Olives, pitted and chopped
2 Tbsp. Pine Nuts, toasted
zest of ½ Orange
¼ c. chopped Parsley
pinch of Red Pepper Flakes
Instructions
Preheat oven to 400°.
Place the currants and vinegar in a small bowl and allow to plump while you prepare the cauliflower.
Remove the outer leaves from the cauliflower and trim the base. Cut in 4¾-1 in. thick slices. Combine the coriander, fennel, and rosemary needles and lightly crush, using mortar and pestle, then stir in the salt. Brush the cauliflower slices with a little oil then rub with the herb mixture.
Generously coat 2 oven-proof skillets with olive oil and heat over medium-high. Gently place the cauliflower steaks in the pans. Sear until a golden crust forms, about 5 minutes, then carefully flip and transfer the pans to the oven. Roast until the cauliflower is very tender when pricked with the tip of a knife, about 25 minutes.
Meanwhile, make the gremolata. Add the chopped olives, pine nuts, orange zest, parsley, and a pinch or 2 of red pepper flakes to the currants and vinegar. Toss and taste. I doubt you'll need salt as the saltiness of the olives will likely be enough, but adjust the acidity with additional vinegar and the heat with additional red pepper, as necessary.
Serve the cauliflower steaks hot with the currant and olive gremolata spooned over the top.
Recipe by strawberryplum at http://www.strawberryplum.com/cauliflower-steak-with-currant-black-olive-gremolata/