CAULIFLOWER "BISTECCHE" WITH PANCETTA AND CAPER BERRIES

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Cauliflower

For this recipe, it's best to choose a head of cauliflower with a very dense crown so that the "steaks" will hold together during cooking. However, even if they separate a bit, the dish is still delicious.

Provided by Carey Savona

Yield Makes 4 side-dish or first-course servings

Number Of Ingredients 13

1/2 cup salt-packed capers*
5 (1/4-inch-thick) slices pancetta (Italian unsmoked cured bacon; 5 oz), cut into 1/4-inch dice
1/2 cup golden raisins
3 tablespoons fresh lemon juice
1 small head cauliflower (1 3/4 pound)
2 tablespoons extra-virgin olive oil
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
1/4 teaspoon salt
2 pinches of sugar
2 tablespoons water
8 drained bottled caper berries*, rinsed
Garnish: coarse sea salt (preferably sel gris); chopped fresh chives
2 (12-inch) ovenproof heavy skillets

Steps:

  • Rinse salt-packed capers in a sieve and transfer to a small bowl. Soak capers in water to cover by 2 inches for 30 minutes. Drain and repeat soaking. Drain again, then rinse and pat dry.
  • While capers soak, put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
  • Cook pancetta in 1 dry 12-inch skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain. Pour off fat and wipe skillet clean.
  • Stir together raisins and lemon juice in a small bowl.
  • Trim cauliflower stalk flush with base of crown, discarding stalk, then trim any leaves. Put cauliflower crown, stalk side down, on a cutting board. Cut a 1-inch slice from 2 opposite sides of crown and discard, then cut crown lengthwise into 4 "steaks," each about 3/4 to 1 inch wide.
  • Heat 1 tablespoon oil, 1 tablespoon butter, 1/8 teaspoon salt, and a pinch each of sugar and pepper in each 12-inch skillet over moderate heat, swirling skillets occasionally, until butter begins to brown. Add 2 cauliflower steaks to each skillet and lightly season with salt and pepper, then cook until undersides are golden, about 4 minutes.
  • Transfer skillets to oven and roast cauliflower, without turning, switching position of skillets halfway through roasting, until cauliflower is just tender and undersides are golden brown, 8 to 15 minutes (depending on thickness).
  • While cauliflower roasts, bring water just to a boil in a 1-quart heavy saucepan over moderate heat, then stir in pancetta, capers, raisins with lemon juice, and caper berries. Add remaining 1/2 stick butter and stir until incorporated. Remove from heat and season with pepper.
  • Carefully invert cauliflower steaks with a spatula onto a platter and spoon sauce over them.
  • *Available at specialty foods shops and chefshop.com

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