Blanc Steaks


And I repeat, I’m still obsessed with cauliflower. Here, I’ve cut the head into 1/2″ steaks and charred them in a cast iron pan with olive oil and s+p. And you could stop there, tres delicious. BUT…add a beurre blanc sauce and you’ve got the kind of meal where favors are granted and awe is attained. Photo: Danie Woodward.

CAULIFLOWER STEAKS  |  BEURRE BLANC

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