Cauliflower Steaks with Hazelnuts and Browned Butter

Categories: Vegetables-Cauliflower

Ingredients

• 1 2-lb. head cauliflower
• 1/4 cup olive oil
• 1/4 cup salted butter
• 1/4 cup chopped hazelnuts
• 1 Tbsp. chopped fresh marjoram or oregano
• 1 Tbsp. lemon zest

Directions

1. Remove outer leaves from cauliflower. Slice cauliflower, top to bottom, through the core, place cut sides down. Cut each half crosswise through the stem into 3/4-inch slices to create steaks. (You will get four to six steaks and some florets.) Lay the steak and florets in a shallow baking pan. Brush both sides evenly with oil. Season with 1/2 tsp. salt and 1/2 tsp. black pepper.

2. Heat a 12-inch cast-iron skillet over medium-high heat until very hot, 3 to 5 minutes. Place half the cauliflower in the skillet; cook 4 to 5 minutes or until browned. Turn and cook the other side 4 to 5 minutes. Transfer to the baking pan, cover to keep warm. Repeat with remaining cauliflower.

3. Reduce heat to medium, let skillet cool down slightly (5 to 8 minutes). Add the butter and hazelnuts to the skillet. Stir 5 minutes or until the butter turns golden brown and hazelnuts are toasted. Remove skillet from heat.

4. Return cauliflower to skillet. Spoon the butter over the cauliflower. Top with marjoram and lemon zest.

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