by Katherine Deumling of Cook With What You Have
Quick and fun to make, look at and eat. If the “steaks” don’t hold together, don’t worry. The pieces will all be delicious.
1 small to medium head cauliflower, washed
2-3 tablespoons olive oil
1/4 cup mayonnaise or whole milk Greek yogurt
1 1/2 tablespoons whole grain Dijon-style mustard
1 tablespoons chopped fresh parsley
Trim any leaves (and reserve to add to stir fries, soups, etc.) from the cauliflower and cut off the most fibrous base of the stem/core. Don’t remove the core though. Most of it will get deliciously tender and you need it to keep the “steaks” together. Set the cauliflower upright on a cutting board. Cut the cauliflower in half and then working out to the edges, cut each half into about 1-inch thick slices. Some florets will fall off and that’s fine. Fit them around the edge of the steaks in the pan. You’ll probably end up with some steaks the full 1/2 size of the cauliflower and some smaller steaks.
Heat a couple of tablespoon olive oil in a large, heavy skillet over medium-high heat. Place as many steaks as you can fit in one layer in the pan. Sprinkle generously with salt. Cook, covered, for about 3-4 minutes on each side, salting the other side too, until deeply browned and just tender pierced with the tip of a knife. Repeat with remaining cauliflower.
Mix the mayonnaise, mustard and parsley in a small bowl. Serve the steaks hot with the dijonnaise.
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