Cauliflower Steaks with Pistachio Caper Salsa

Ingredients

• 2 tbsp capers, patted dry
• ¼ cup olive oil
• 2 sprigs fresh oregano (or ¼ tsp dried or powdered)
• ⅓ cup pistachios, toasted and chopped
• 3 tbsp finely diced fresh parsley
• 1 tbsp chopped raisins
• 1 tbsp white balsamic vinegar
• 1 tbsp lemon zest
• 1 tbsp Amoretti® Pickled Jalapeño Craft Puree

• 1 head cauliflower
• 1 clove garlic
• salt, to taste
• 2 tbsp tahini
• 1 tbsp water
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp lemon zest
• 1 tbsp Amoretti® Organic Extra Virgin Finishing Olive Oil infused with the flavor and aroma of Kalamata Olives

Directions

1. On medium high heat, sauté the capers in olive oil with oregano until the capers have burst and are crispy, 3-4 minutes.
2. Transfer to a heat proof bowl and add all remaining ingredients.
3. Set aside to let flavors meld while you prepare steaks.

4. Preheat the oven to 425℉.
5. Trim the green leaves from the cauliflower, leaving the stem intact. (This will enable the florets to stay connected to the stem, so you can sauté them in one piece as a “steak”.)
6. Cut two ¾” slices from the middle of the head of cauliflower. Depending on the size of your cauliflower, you may be able to get three steak slices.
7. Gently separate the remaining florets from the outer edges of the head of cauliflower.
8. Bring a medium pot of salted water to a boil and cook florets until softened, about 5 minutes.
9. Drain the florets and place in a food processor.
10. Add garlic, a pinch of salt, and tahini. Purée until smooth, add 1 tbsp water if you like your purée thinner. Set aside.
11. In an oven-proof sauté pan or cast iron skillet, heat the olive oil, butter, and lemon zest. Immediately add the cauliflower steaks and sauté on medium heat for 3-4 minutes on each side. Be gentle when turning the steaks, so that they stay in one piece.
12. Once they have browned, place the pan in the oven and bake for 15 minutes until steaks are tender.
13. Place two tablespoons of the cauliflower purée on each plate, top with a cauliflower steak, and add a spoonful of caper salsa on the side.
14. Finish with a drizzle of Organic Extra Virgin Finishing Olive Oil infused with Kalamata Olives.
15. Enjoy!

• Leftover cauliflower purée would be delicious simply sprinkled with parmesan and fresh herbs to replace mashed potatoes.