Cauliflower Steak and Mash with Salsa Verde

Cauliflower Steak and Mash with Salsa Verde
Serves 2

Salsa Verde

• 1/2 cup extra-virgin olive oil
• 1/4 cup sherry vinegar
• 2 cups beet greens, halved lengthwise
  and sliced crosswise into very thin
  ribbons
• 1/2 cup beet green stems, minced
• 1 clove garlic, minced
• 1 tablespoon capers, minced
• 1/2 teaspoon salt

Cauliflower and Mash

• 1 small head of cauliflower
• 1 garlic clove, finely grated
• 2 tablespoons fresh lemon juice
• 2 tablespoons tahini
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1 tablespoon unsalted butter
• 2 sprigs thyme
• 2 3-inch strips lemon peel

Salsa Verde (make ahead)

In a medium bowl, whisk oil with vinegar. Add beet greens and stems, garlic and capers; mix well. Season the salsa verde with salt and pepper. Refrigerate until ready to serve with cauliflower.

Cauliflower and Mash

Preheat oven to 425°F. Remove only the toughest outer leaves from cauliflower, leaving tender inner leaves. Trim stem to create a flat base. Resting cauliflower on stem, cut in half from top to bottom, creating two lobes with stem attached. Trim largest edge of each lobe to create two 1 1/2-inch thick steaks; set aside. Chop remaining florets and stems very coarsely.

Cook florets in a large saucepan of boiling salted water until very tender, 6–8 minutes. Drain and combine in a food processor with garlic, lemon juice, tahini, and 1 tablespoon water until smooth; season with salt. Set aside.

Heat oil in a large cast-iron skillet over medium-high heat. Add butter and melt, then add cauliflower steaks, thyme sprigs, and lemon peel. Cook, gently lifting cauliflower occasionally to let hot fat run underneath, until steaks are deep golden brown. (If thyme or lemon start to burn, place on top of steaks.) Turn steaks and season with salt. Transfer skillet to oven and roast until cauliflower stems are fork-tender, 10–15 minutes.

To serve, spoon about 1/3 cup cauliflower purée onto plates and place steaks on top. Spoon salsa over the top. Serve with lemon wedges for squeezing.