In light of my recent experience at Alinea, which I promise you will hear all about very soon (and oh! how you’ll regret asking), I’m on a simple kick. No frills for the rest of the week.
Recipe 107 of 365: Grilled Cauliflower with Oregano and Lemon
Unearth the head of cauliflower that’s been cowering in the back of your refrigerator since you bought it (in March) to make the pickled cauliflower the guy you sat next to at The Spotted Pig told you about. (If you’ve noticed a trend toward saving the old things in my refrigerator, you’re perceptive.) Slice it vertically into 1″-thick steaks, so the stem keeps the florets intact. Brush it with plenty of olive oil, season it with sea salt, freshly ground pepper, and a bit of chopped oregano from the bush that’s already threatening to take over your herb garden, and grill it over medium-high heat for a few minutes on each side, until good and browned. Squeeze some lemon juice over the top, drizzle with a little of your best olive oil, and you got some vegetables for dinner. Grated parmesan cheese or a little tapenade would also make great toppers.