There is something succulently delicious about this incredibly simple dish. It’s nice served with polenta; and if you’re feeling fancy do a brown-butter-wine-caper sauce.
1 1/2 t butter
1 1/2 T olive oil
2 cloves crushed garlic
1 large head cauliflower
Preheat a jelly roll pan in a 450-degree oven. Combine the oil, butter and garlic and cook in the microwave on 50% power for 1 minute. Slice a couple steaks out of the cauliflower. Brush them with the garlic-butter, place oiled side down on the hot pan, brush the top with remaining butter. Cook for 13 minutes per side.
Brown some butter in a pan. Add a bit of sliced garlic and briefly saute. Add some wine and reduce. Stir a little flour into chicken broth and add to the sauce to thicken it. Add capers, lemon juice, thyme and salt & pepper.