Pan Roasted Cauliflower Steaks
1/2 cup diced pancetta
1 lemon, for juice
1/4 cup golden raisins
1/4 cup capers, drained and rinsed
2 tablespoons water
1 head cauliflower (about 2 lb)
2 tablespoons extra-virgin olive oil
3 tablespoons Tuscan herb butter
1/2 teaspoon kosher salt
1/4 teaspoon pepper
- Place pancetta in large, nonstick pan on medium; cook 5–6 minutes, stirring occasionally, or until crisp. Set aside on paper towels to drain. Squeeze lemon for juice (2 tablespoons); combine with raisins, capers, and water. Set aside.
- Remove leaves and trim cauliflower stalk. Slice cauliflower through center, into 2 or 3 steaks, keeping as much intact as possible. Place oil and butter in pan with pancetta drippings on medium heat; add cauliflower steaks (and any loose florets). Cook covered, 3–4 minutes, on each side, or until brown and tender.
- Uncover pan and add raisins mixture, salt, pepper, and reserved pancetta. Simmer 2–3 minutes, or until raisins are plump. Serve steaks topped with sauce.