Another magical cauliflower recipe.
Don’t have two 12-inch ovenproof skillets? Sear off the cauliflower steaks in two batches, then roast all four steaks on a half-sheet pan, instead of in the two skillets.
5 (1/4-inch-thick) slices pancetta (5 ounces), diced
1/2 cup golden raisins
3 tbsp freshly squeezed lemon juice
2 tbsp extra-virgin olive oil
4 tbsp cold unsalted butter, cut into pieces
1/4 tsp salt
2 pinches of sugar
1 large head cauliflower, sliced into 4 thick “steaks”. (Don’t worry if you get several smaller “steaks” instead, it’s hard not to break them up a bit)
2 tbsp water
1/2 cup capers, drained
Put the oven racks in upper and lower thirds of the oven, and preheat the oven to 400F.
Cook the pancetta in 1 dry 12-inch skillet over moderate heat, stirring occasionally, until crisp, about 8 minutes, then transfer with a slotted spoon to paper towels to drain. Pour off the fat and wipe the skillet clean.
Stir together the raisins and lemon juice in a small bowl.
Heat 1 tbsp oil, 1 tbsp butter, 1/8 tsp salt, and a pinch each of sugar and pepper in 2 x 12-inch skillets over medium-high 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 the undersides are golden, about 4 minutes.
Transfer the skillets to the oven and roast the cauliflower, without turning, switching the position of the skillets halfway through roasting, until the cauliflower is just tender and the undersides are golden brown, 12 to 15 minutes (depending on thickness).
While the cauliflower roasts, bring the water just to a boil in a 1-quart heavy saucepan over moderate heat, then stir in the pancetta, capers, and raisins with lemon juice. Add the remaining 2 tbsp butter, and stir until incorporated.
Remove from the heat, and season with pepper.
Carefully invert the cauliflower steaks with a spatula onto a platter, and spoon the sauce over them.