Cauliflower can be bland and boring if not treated correctly. But browning the vegetable in the oven coaxes out deep, almost meaty flavors that transform it into a satisfying vegetarian main. The cooks at Christopher Kimball’s Milk Street cut thick cauliflower steaks from the center section of the whole head.
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The steaks are roasted until tender throughout and browned on the bottom, anchoring the dish with a crispy edge and deep umami. A cheesy, mildly spicy topping of Parmesan, briny capers and pickled peppers is spooned on top before a final stint in the oven, building layers of salty, piquant flavor that highlight the nutty sweetness of the vegetable.
This dish is delicious with any sweet pickled pepper, but use South African Juanita peppers, sometimes referred to as Peppadew peppers, if you can find them. Be sure to blot the peppers and capers with paper towels before mixing the topping to minimize the moisture released and encourage browning. You should get two steaks per head. The ends that are left over tend to fall apart because they’re detached from the core, but don’t discard them — use them to make cauliflower rice, roast them separately or make them into soup.What to Stream: Clooney & Pitt, Will & Harper, a Legend of Zelda game and two Ryan Murphy TV series½ cup lightly packed fresh flat-leaf parsley, choppedHeat the oven to 500°F with a rack in the middle position.
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