Name: Cauliflower Steaks and Purée With Walnut-Caper Salsa
Yield: 2 servings
Ingredients: ⅓ cup walnuts; ¼ cup olive oil; 2 tablespoons drained capers, patted dry; 1 Fresno chile, seeds removed, finely chopped; 3 tablespoons coarsely chopped parsley; 1 tablespoon dried currants; 1 tablespoon sherry vinegar or red wine vinegar; 1 teaspoon finely grated lemon zest; Kosher salt; 1 small head of cauliflower; Kosher salt; 1 garlic clove, finely grated; 2 tablespoons fresh lemon juice; 2 tablespoons tahini; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 2 sprigs oregano; 2 3-inch strips lemon zest; Lemon wedges (for serving)

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Alex Lau

You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.

Recipe notes