Not so long ago I would have one while cleaning cauliflowers the outer leaves removed and discarded. I don’t do that anymore. I either cut them into thin slices and fry them – kind of Asian with soy sauce and chili oil – or I add them to a vegetable broth to add flavor. When I prepare broccoli, I look forward to the thickest stalk possible, which I peel and immediately eat raw. For me, this is the best part of broccoli.
I recently had an interview with Elke Heidenreich read (title: Broccoli is and always will be shit), in which she expresses her deep dislike for this wonderful vegetable. I would have loved to invite her to dinner straight away. Actually, this article was about something completely different, namely why social media can be a terrible time waster, because when she searched for a potato recipe on Instagram, the algorithm was convinced that it had to present her with vegetable recipes from now on. Especially for the hated cauliflower and broccoli. She writes how shocked she was by the banalities and incredibly stupid statements like “did you know that if you cut tomatoes into small pieces, fry them in oil in the pan, then add some cream cheese…”.
Yes, they exist, these instructional videos from hell. She has my full agreement here.
Nevertheless, I fear that Elke Heidenreich is finally lost to cauliflower friends. She will have a butter with Parmesan and Capers never appreciated on a golden brown roasted piece of cauliflower.
However, to my great delight, most others don’t feel the same way. My page with Cauliflower recipes has been the most viewed on this blog in recent months. In recent years it has grown into an impressive collection of inspirations.
For you, my dear cauliflower lovers, this is it!
Cauliflower steaks with parmesan and caper-lemon butter
For two
1 medium cauliflower
2 tbsp olive oil
Sea salt
freshly ground black pepper
60 g Parmesan, coarsely grated
2 tbsp butter
2 tbsp capers
a lemon
Preheat the oven to 220°C.
Do not completely remove the stalk of the cauliflower, just cut it off to the height of the lower florets. It ensures stability.
Then cut the cauliflower into slices about 2 cm thick (if some of it falls apart a little, it doesn’t matter).
Line a baking tray with baking paper and spread the cabbage slices and pieces on it. Brush with the olive oil, salt and pepper.
Roast in the oven for 20 minutes.
Roughly chop the capers.
Melt the butter in a small saucepan. Add capers and a little lemon juice and keep warm.
Turn the cauliflower pieces so that the browned side is on top and sprinkle with half of the Parmesan. Gratinate in the oven again for about 9 minutes.
Distribute on plates, pour over the caper butter and sprinkle the remaining Parmesan on top.
