It's tempting to order take-out or make a frozen pizza for dinner, but making a restaurant-quality dish at home isn't as much of a hassle as you might think.
Just ask chef and Food Network star Alex Guarnaschelli.
When I interviewed her in February 2021, she told me cauliflower "steak" is one of her go-to dishes to make when she wants an easy dinner. It's also a signature dish at her New York City restaurant Butter.
"I call it my accidentally vegan entrée, and it's basically cauliflower that's blanched, soaked in coconut milk, and then roasted," she said. "It's just, like, 'What did I just eat?' It's got that kind of vibe."
Although I don't follow a plant-based diet, I try to have meatless meals throughout my week. I also love vegetables, though I must admit cauliflower is one of my least favorites.
Still, I'm always game to try something new. So, I pulled up one of Guarnaschelli's recipes for cauliflower "steak" and got cooking.
The recipe has three components: marinated cauliflower steaks, a simple vinaigrette, and a gremolata topping (an herby Italian condiment typically made with parsley, garlic, and lemon juice).
It looked a little intimidating at first glance, but when I read through the recipe, I realized this dish would actually be pretty simple.
A lot of the ingredients, like salt, red-wine vinegar, garlic, olive oil, and red-pepper flakes, are common pantry staples.
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However, I did have to pick up a few things I don't usually have on hand, like unsweetened coconut milk, flat-leaf parsley, and coriander seeds.
I started by cutting a cauliflower head into three thick slices, or "steaks." The recipe said to cut the head into two pieces, but mine was massive.
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