Recipe: Broiled Cauliflower Steaks (marinated in coconut milk)

BROILED CAULIFLOWER STEAKS WITH PARSLEY AND LEMON

"This is such a great dish because you can marinate the cauliflower ahead of time and then cook it just before you're ready to eat. I have been known to marinate this cauliflower for up to two days before cooking! The richness of the coconut and the slight heat from the red pepper flakes give the earthy vegetable just what it needs."



2 large heads cauliflower (2 to 2 1/2 pounds each)
Kosher salt
FOR THE MARINADE:
2 cans (13.5 ounces each) unsweetened coconut milk
2 tablespoons coriander seeds, lightly crushed
2 teaspoons crushed red pepper flakes
FOR THE VINAIGRETTE:
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2/3 cup extra-virgin olive oil
TO GARNISH:
1 cup fresh flat-leaf parsley leaves

TO CUT THE CAULIFLOWER:
Put one head of cauliflower upright on a cutting board. Using a large knife and picturing that you will be creating 2 large steaks, trim a little off each side so that when you split the cauliflower down the middle, each half will lie flat. Now cut the cauliflower in half to make 2 steaks, each weighing just shy of a pound. Repeat with the other head of cauliflower.

TO BLANCH THE CAULIFLOWER:
In a pot that is large enough to hold the cauliflower steaks, bring 6 quarts water to a rolling boil and add 2 tablespoons salt. The water should taste like mild seawater. Line a baking sheet with a kitchen towel.

Add the cauliflower steaks to the boiling water and cook until they are slightly tender when pierced with the tip of a knife, 6 to 8 minutes. Use a large slotted spoon or spatula to carefully remove them from the water, transferring them immediately to the baking sheet.

TO MARINATE THE CAULIFLOWER:
In a container that is large enough to snugly contain the cauliflower in a single layer, whisk the coconut milk with the coriander seeds and red pepper flakes, and season with salt. Submerge the steaks in the marinade, cover with plastic wrap, and refrigerate for 4 hours or up to 48 hours.

TO MAKE THE VINAIGRETTE:
In a medium bowl. whisk together the lemon juice, red wine vinegar. and olive oil.

WHEN READY TO COOK THE CAULIFLOWER:
Preheat the oven to 375 degrees F.

Remove the cauliflower from the coconut milk and arrange the steaks in a single layer on a baking sheet. Season with salt.

Roast until tender, 10 to 15 minutes. Then heat the broiler and put the baking sheet under the broiler until the top of the cauliflower chars, 3 to 5 minutes.

Transfer the steaks to a serving platter (or individual plates) and drizzle liberally with the vinaigrette. Top with the parsley and serve immediately.

Serves 4 (or 8 to 10 as a side dish)
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: The Home Cook: recipes to know by heart by Alex Guarnaschelli