3Boil the cauliflower slices for 5 minutes; they should still be firm.
4Melt a piece of butter in a pan.
5Sear the cauliflower steak in the melted butter.
6Add two sage leaves, a little salt, and some pepper.
7Lower the heat and let the cauliflower steak brown well on both sides, carefully.
8Occasionally add a knob of fresh butter to prevent the butter from burning.
9Baste the cauliflower steak as if it were a filet.
10Flip the cauliflower steak and season with salt and pepper on the other side.
11While the cauliflower is browning, prepare the sauce by combining pecorino or parmesan/grana, a bit of pepper, a small knob of butter, and a tablespoon of water to create a cream.
12Spread the sauce on the bottom of a plate.
13Place the cauliflower steak on top of the sauce.
14Decorate as desired, including crispy cauliflower leaves.
15Add a drizzle of aged balsamic vinegar, some mixed greens with salt and oil, and flax seeds.
Ingredients
1 cavolfiore
sale
burro
2 foglioline salvia
pepe
pecorino o parmigiano o grana
1 cucchiaio acqua
aceto stravecchio
insalatina
olio
semi di lino
Tips
Do not overcook the cauliflower; it should be al dente.
Add fresh butter occasionally to prevent the butter from burning while browning.