Broiled Cauliflower Steaks with Parsley and Lemon

Name: Broiled Cauliflower Steaks with Parsley and Lemon
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT2H50M0.000S
Yield: 8 to 10 servings
Ingredients: 2 large heads cauliflower (2 to 2 1/2 pounds each); Kosher salt; Two 13 1/2-ounce cans unsweetened coconut milk; 2 tablespoons coriander seeds, lightly crushed; 1 teaspoon red pepper flakes; 2 tablespoons fresh lemon juice; 2 tablespoons Dijon mustard; 2 tablespoons red wine vinegar; 2/3 cup extra-virgin olive oil; 1 cup flat-leaf parsley leaves, chopped; Zest of 1 lemon; 2 medium cloves garlic, minced

Recipe courtesy of Alex Guarnaschelli

Show: Bobby Flay's Barbecue Addiction

Episode: Thanksgiving at Bobby's

Broiled Cauliflower Steaks with Parsley and Lemon

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Level: Intermediate
Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

340

Total Fat

32

Saturated Fat

17

Carbohydrates

14

Dietary Fiber

5

Sugar

4

Protein

6

Cholesterol

0

Sodium

739

Total: 2 hr 50 min (includes marinating time)
Active: 35 min

Level: Intermediate
Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

340

Total Fat

32

Saturated Fat

17

Carbohydrates

14

Dietary Fiber

5

Sugar

4

Protein

6

Cholesterol

0

Sodium

739

Total: 2 hr 50 min (includes marinating time)
Active: 35 min

Ingredients

Cauliflower:

2 large heads cauliflower (2 to 2 1/2 pounds each)

Kosher salt

Two 13 1/2-ounce cans unsweetened coconut milk

2 tablespoons coriander seeds, lightly crushed

1 teaspoon red pepper flakes

Vinaigrette:

2 tablespoons fresh lemon juice

2 tablespoons Dijon mustard

2 tablespoons red wine vinegar

2/3 cup extra-virgin olive oil

Gremolata:

1 cup flat-leaf parsley leaves, chopped

Zest of 1 lemon

2 medium cloves garlic, minced

Directions

For the cauliflower: Place the first head of cauliflower upright (stem-side down) on a flat surface. Using a large knife and imagining that you are creating two large steaks from each head of cauliflower, trim a little off each end so that when you split the cauliflower in half, each half will lie flat. Cut the cauliflower in half. You should yield two "steaks," each weighing about 14 to 15 ounces. Repeat with the other cauliflower.
Bring 6 quarts of water to a rolling boil in a pot large enough to hold the cauliflower steaks. Add salt until the water tastes like mild seawater. (How will you know? Take a little water with a spoon and taste a drop of it.) Layer a baking sheet with a kitchen towel. Add the cauliflower steaks to the boiling water and cook until they are slightly tender when pierced with the tip of a knife, 6 to 8 minutes. Use a large slotted spoon or spatula to carefully transfer the steaks to the baking sheet to drain.
In a container large enough to fit the cauliflower snugly, whisk the coconut milk together with the coriander, red pepper flakes and a generous pinch of salt. Submerge the steaks in the coconut milk marinade and refrigerate for at least 2 hours and up to 24 hours.
For the vinaigrette: Whisk together the lemon juice, mustard and vinegar in a medium bowl. Slowly whisk in the olive oil. Set aside.
For the gremolata: Combine the parsley, lemon zest and garlic in a small bowl. Set aside.
Finish the cauliflower: Preheat the oven to 375 degrees F.
Remove the cauliflower steaks from the coconut milk marinade and arrange them in a single layer on a baking sheet. Season with salt. Place in the oven and cook until tender, 10 to 15 minutes. Heat the broiler and place the cauliflower under the broiler for a few minutes, until the top chars. Transfer the steaks to a serving platter (or individual plates) and drizzle liberally with all of the vinaigrette. Top with all of the gremolata. Add a pinch more salt if desired. Serve immediately.