Once I finally learned to roast cauliflower in the oven, I vowed never to cook it any other way.
Then, 2008 happened. The year we learned to slice cauliflower into "steaks" and brown them on both sides. It was suddenly everywhere.
What the hey. Thought I'd give it a try.
So happens we had some spectacular local cauliflower heads (from Swanton), fresh, sweet, young and tender. And we had half a loaf of my primordial attempts at home-baked bread.
Without even bothering to find a cauliflower steak recipe, I just waded in on my own. How hard could it be?
Not hard. They even cooked faster than I anticipated (I was thinking I might have to finish the cooking in the oven after the initial pan-frying; nope!).
When the cauliflower slices were hot and browned (and appropriately salted), I pulled them out and tossed bread slices into the same pan (using butter in both instances).
And then we topped these "sandwiches" with a pseudo-remoulade made from a blend of dijon mustard, mayonnaise, a good shake of hot chile powder, and a pinch of dried dill. Thinned with a spoonful of cream (and the cream really adds some oomph).
Now, I shouldn't rat out my husband. But he was crying. It was so good.