Cauliflower Steaks with Walnut Gremolata
Cauliflower is so beautiful when it’s prepared in steaks. This recipe uses the entire cauliflower and allows you to eat the very edible stem which ordinarily would be discarded. I’ve served these as a vegetarian option when catering - but I’ve learned to make extra! Meat eaters love them too!
When serving as a side dish, carefully cut the steaks in half - top through the stem. This is a perfect Holiday side. You can make the gremolata and even finish the steaks ahead of time. Just reheat the purée and the steaks for 5 minutes at 350 degrees before serving.