Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 6
© Sabra Krock

How to Make It

Step 1    

Preheat the oven to 375°. Cut three 3/4-inch-thick center slices from each head of cauliflower to form "steaks." Reserve the remaining cauliflower for another use.

Step 2    

In a saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain and cool, then cut the kernels from the cobs.

Step 3    

In a medium skillet, heat 2 tablespoons of the oil. Add the chile and cook over moderately high heat for 30 seconds. Add the scallions and cook until softened, about 1 minute. Stir in the corn and capers and season with salt and black pepper.

Step 4    

In a large, nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add 3 cauliflower steaks and season with salt. Cook over moderate heat until lightly browned, about 3 minutes per side; transfer to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of oil and 3 cauliflower steaks.

Step 5    

Press the corn-scallion mixture into the spaces between the cauliflower florets. Bake the cauliflower steaks for 25 minutes, until tender and richly browned.

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