Celebrating vegetables in every season

Cauliflower “steaks” celebrate the season

People…fall is here! And depending on where you live, you might still have some late summer ingredients at your stores and markets, along with those pumpkins and squashes. This is something to be happy about…lots of ingredients to play with in your kitchen. Today’s recipe celebrates a simple but beautiful vegetable that’s just coming into season now, putting it front and center as the star of your dinner.

Remember earlier this summer, when I was telling you that with the right cooking and sauce, anything could be a steak? That’s the same idea here…thick, smoky cauliflower steaks served over a creamy cauliflower puree, with a bright and zesty ladolemono sauce (Greece’s basic lemon-olive oil dressing, like the one in my recent chickpea salad). To finish the dish, you’ll add toasty pine nuts and a little preserved lemon, which is a little more complex than fresh lemon, and adds a bit of the Mediterranean to this dish. If you prefer a little heat, you can add a bit of whatever you like, whether it’s harissa, Aleppo, or red pepper flakes.

What are your favorite vegetable dishes to make as a main course?

Cauliflower “steaks” with cauliflower puree and greens
Serves 4