Roasted Cauliflower Steaks With Whipped Feta
For the Cauliflower:
2 heads cauliflower, sliced into 1/2-inch thick slices
3 tablespoons Extra Virgin olive oil
salt and black pepper
1/3 cup pine nuts
2 tablespoons unsalted butter
1/2 cup Italian seasoned panko bread crumbs
1/2 cup fresh parsley, finely chopped
For the Whipped Feta:
1 tablespoon unsalted butter, softened
3/4 cup feta cheese
3/4 cup cream cheese
3 tablespoons extra virgin olive oil
1/4 teaspoon cayenne pepper
Preheat the oven to 425 degrees F.
For the cauliflower: Cut off the cauliflower stems. Place heads stem side down and slice into 1/2-inch steaks. Arrange the steaks in a single layer on two baking sheets. Drizzle with olive oil and season with salt and pepper. Place in the oven and bake for about 10 minutes. Using a large metal spatula, carefully flip the steaks and continue baking until you begin to see nice golden brown coloration, about an additional 10-15 minutes.
Place the pine nuts in a large sauce pan and place over medium-high heat. Lightly toast the pine nuts until golden brown, about 2 minutes. Add the butter and breadcrumbs and toast for an additional 1-2 minutes while stirring frequently until golden. Remove from the heat and add the parsley. Set aside.
For the Whipped Feta: This can be made while the cauliflower is in the oven. In the bowl of a kitchen mixer, such as a Cusinart fitted with a blade attachment, add the butter, feta cheese, cream cheese, olive oil and cayenne. Mix till smooth.
To serve, place the roasted cauliflower steaks on a large serving platter. Top with the tasted pine-nut-breadcrumb mixture and a side of the whipped feta. Serve hot.