Gretchen's table: Cauliflower 'steaks' are tender on the inside and crispy on the outside

"This flavor-packed plant-forward recipe is another winner for brassica lovers. Instead of breaking the white head into florets or boiling and mashing it like you would potatoes, I sliced the cauliflower into thick "steaks." Then, after seasoning the slabs with salt, pepper and smoked paprika, I fried it in butter with minced garlic until it was crispy on both sides. The steaks then went into a hot oven and were slow-roasted until they were tender enough to be pierced with a fork."

"When choosing cauliflower, look for creamy white heads that feel heavy, with tightly packed florets. There shouldn't be any black spots on the curds - that's a sign the veggie is getting old and on a road to being tossed (though you can still eat it if you cut the spots off). You can use any mix of fresh herbs for the chimichurri. Just be sure to add some vinegar along with the garlic and crushed red pepper to brighten the flavor."

Slice cauliflower into thick slabs and season with salt, pepper and smoked paprika. Fry the slabs in butter with minced garlic until both sides are crispy, then finish them in a hot oven until fork-tender. Serve the roasted steaks on a lemony white-bean purée and spoon over a bright, herbaceous chimichurri made from parsley, cilantro, garlic, crushed red pepper and vinegar. Choose creamy, heavy cauliflower heads with tightly packed florets and avoid black spots unless trimmed away. Any fresh-herb mix works for chimichurri; include vinegar to brighten flavors. The dish offers a flavorful, budget-friendly plant-forward main.

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