Cauliflower Steaks with Hazelnuts and Capers
Cauiflower Steaks with Hazelnuts and Capers
Prep Time: 5 minutes
Total Time: 25 minutes
1 head Cauliflower, cut into 1/2-inch thick steaks through the stem
4 tablespoons olive oil, divided, plus more for drizzling
1 cup hazelnuts, roughly chopped
3 tablespoons capers, drained
2 tablespoons chopped parsley
1 lemon, zest and juice
Ground black pepper
pinch Flaky sea salt (optional)
pinch chili flakes (optional)
Preheat oven to 500 degrees F. Place cauliflower in a single layer on a baking sheet and coat with 2 tablespoons olive oil, salt and pepper.
Roast cauliflower until golden and tender, about 10-12 minutes per side. Test doneness with the tip of a sharp knife through the thickest part of the stem, it should easily pierce through.
In a small saute pan, heat 2 tablespoons olive oil over medium heat. Toast hazelnuts, stirring often, until golden, about 3-5 minutes. Remove from pan and season with a pinch of kosher salt.
Remove cauliflower from oven and place on a platter. Top with toasted hazelnuts, capers, parsley, lemon zest, lemon juice, a drizzle of olive oil, pinch flaky sea salt (or regular Kosher salt) and pinch chili flakes.