Ingredients
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1 2 pound head cauliflower
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¼ cup olive oil
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½ teaspoon salt
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½ teaspoon coarsely ground black pepper
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¼ cup salted butter
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¼ cup chopped hazelnuts
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1 tablespoon chopped fresh marjoram or oregano
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1 tablespoon lemon zest
Directions
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Remove outer leaves from cauliflower. Slice cauliflower, top to bottom, through the core; place cut sides down. Cut each half crosswise through the stem into 3/4-inch slices to create steaks. (You will get four to six steaks and some florets.) Lay the steaks and florets in a shallow baking pan. Brush both sides evenly with oil. Season with salt and black pepper.
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Heat a 12-inch cast-iron skillet over medium-high heat until very hot, 3 to 5 minutes. Place half the cauliflower in the skillet; cook 4 to 5 minutes or until browned. Turn and cook the other side 4 to 5 minutes. Transfer to the baking pan; cover to keep warm. Repeat with remaining cauliflower.
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Reduce heat to medium; let skillet cool down slightly (5 to 8 minutes). Add the butter and hazelnuts to the skillet. Stir 5 minutes or until the butter turns golden brown and hazelnuts are toasted. Remove skillet from heat.
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Return cauliflower to skillet. Spoon the butter mixture over the cauliflower. Top with marjoram and lemon zest.
Nutrition Facts (per serving)
| 296 | Calories |
| 30g | Fat |
| 7g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 296 | |
| % Daily Value * | |
| Total Fat 30g | 38% |
| Saturated Fat 10g | 50% |
| Cholesterol 31mg | 10% |
| Sodium 366mg | 16% |
| Total Carbohydrate 7g | 3% |
| Total Sugars 3g | |
| Protein 3g | 6% |
| Vitamin C 58.3mg | 65% |
| Calcium 41mg | 3% |
| Iron 1mg | 6% |
| Potassium 403mg | 9% |
| Folate, total 74.9mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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