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Ingredients
Yield: 4 to 6 servings
- 2medium cauliflower heads (about 2 pounds each), cut into 12 (¾-inch-thick) slices, trimmings reserved for another purpose
- Extra-virgin olive oil, for roasting
- Salt and black pepper
- 12slices fresh mozzarella (from 1 1-pound package)
- 12slices provolone (from 1 8-ounce package)
- 12slices Monterey Jack (from 1 8-ounce package)
- About ½ cup grated Parmesan or Pecorino Romano
- Pinch of red-pepper flakes
- ½cup dry, coarse bread crumbs, preferably homemade (see Tip)
- 12anchovy fillets, rinsed and patted dry (optional)
- Pitted black olives, such as niçoise (optional)
- 2tablespoons roughly chopped Italian parsley
- 1teaspoon roughly chopped rosemary
Preparation
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Heat oven to 400 degrees. Place cauliflower slices on 2 rimmed baking sheets. Drizzle both sides of the cauliflower with olive oil and sprinkle with salt and pepper. Bake, rotating the pans and switching racks halfway through, until fork-tender and lightly browned, about 20 minutes.
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Top each cauliflower steak with a slice of fresh mozzarella, a slice of provolone and a slice of Monterey Jack. Sprinkle each steak with a generous amount of grated Parmesan or pecorino, a tiny bit of red-pepper flakes and a heaping tablespoon of bread crumbs, and bake until golden and bubbling, another 15 minutes.
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Top each steak with a torn piece or two of anchovy (if using), a few black olives, a bit of parsley and rosemary.
Tips
- You may prepare the cauliflower steaks in advance though Step 2, then reheat briefly to serve. They also taste good at room temperature.
- To make homemade bread crumbs, pulse some bread in a food processor and leave the crumbs out at room temperature to dry out for a couple of hours.
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April 27, 2023 at 01:40AM
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Cheese-Topped Cauliflower Steaks Recipe - NYT Cooking - The New York Times
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