I love vegetables and these cauliflower steaks are absolutely delicious. Served with jasmine rice and a side of sautéed mushrooms, it’s a hearty meal. Plus, it’s a unique way to serve cauliflower – making it the star!

This recipes serves 2

INGREDIENTS
1 Tbsp Olive Oil
2 Tbsp Butter
1/4 cup freshly cracked Peppercorns, crushed
2 slices of Cauliflower, cut 1″ thick
2 Tbsp Brandy or Cognac
3/4 cup Vegetable Broth
Pinch of Salt

METHOD
Heat oven to 350 degrees F.
Place oil, butter and peppercorns in cast iron skillet over medium heat, stirring until butter melts and the peppercorns are toasty and releasing their flavor.
Place sliced cauliflower in skillet and cook on one side about 2 minutes.
Place skillet in the oven and cook 10 minutes, turn cauliflower over and cook another 10 minutes.
Remove skillet from oven, gently take cauliflower out and set aside on serving plates.
Return the skillet to the stovetop over medium heat.
Carefully add brandy to pan (caution: it will flame up, also do not pour directly from bottle).
Once flames are gone, stir in broth and season with a pinch of salt.
Allow to simmer for about 3 to 5 minutes.
Top the cauliflower with the peppercorn sauce and enjoy right away!