Tynin Fries joined The Denver Post in 2018 as an intern. Then, she joined the team as a Digital Strategist and was promoted to Deputy Director of Audience in 2022. She is a proud ASU Cronkite alumna (#godevs)! In between producing news and writing stories, Tynin is out exploring all that Colorado has to offer.
This image released by Milk Street shows a recipe for cauliflower steaks with pickled peppers, capers and parmesan. 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.
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. Meanwhile, in a small bowl, stir together the Peppadews, parsley, Parmesan, capers and the remaining 2 tablespoons oil.
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Nutty Parmesan, briny capers and pickled peppers turn cauliflower steaks into a satisfying mainCauliflower 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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