Cauliflower Steaks with Pine Nut Dressing

This recipe can be found on page 70 of Modern Pioneering by Georgia Pellegrini.  The author is friend of the blogger at:
www.familyfreshcooking.com
 
Rating: 5
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 2 to 4 servings

Ingredients

2 large heads of Cauliflower (if you can get the colored varieties thats great!)
1 tablespoon Kosher Salt
1/4 cup Toasted Pine Nuts
1/8 cup Golden Raisins
1/4 cup finely chopped Parsley Leaves
1/4 cup Extra Virgin Olive Oil
4 tablespoons fresh Lemon Juice
Salt & freshly ground Black Pepper to taste
2 tablespoons unsalted Butter

Method
Pre heat oven to 350 degrees F with the rack in the middle.

With a large chefs knife, cut the cauliflower from top to bottom through the largest part of the head, into cross sections about 1 1/2 inches thick. Depending on the size of the cauliflower you should get 2 per head. Keep the cauliflower scraps for other recipes.

Place the 4 cauliflower steaks in one large baking dish, or two medium baking dishes. Pour water into the dish to reach a height of about 1/2 inch. Sprinkle the steaks with the salt & cover the dish tightly with foil. Place it in the oven for 15 to 20 minutes or until the cauliflower is tender when pierced with a knife.

Remove the dish from the oven & using a spatula carefully transfer the steaks to a plate. Let cool slightly as you make the dressing.

In a small bowl combine the pine nuts, raisins, parsley, olive oil & lemon juice. Season with salt & pepper & set aside to marinate.

To serve the cauliflower steaks, melt the butter in a large sauté pan over medium heat. Brown the cauliflower in the butter, about 3 minutes per side, until browned like a steak. Remove to a serving dish & drizzle with the dressing.

Toasted Pine Nuts
Add pine nuts to a sauté pan over medium heat. Heat them for 5-10 minutes or until golden brown. Stir often. Watch carefully as they can burn quickly.