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Waste-Less Recipe: Pan-Roasted Cauliflower Steaks with Tomatoes and Capers

Elena North-Kelly

August 06, 2015

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Chefs around the country have embraced the concept of nose-to-tail cooking, and lately, there’s been more attention given to reimagining lesser-used vegetable parts in the kitchen. For guidance and inspiration, we tapped JBF Award–winning author Tara Duggan, who penned Root-to-Stalk Cooking: The Art of Using the Whole Vegetable (Ten Speed Press, 2013), which features flavorful recipes for stalks, ribs, fronds, and stems, along with creative tips for making the most of seasonal ingredients while reducing waste and saving money. Here, she recommends a creative use for those cauliflower stalks that would otherwise end up getting tossed: cut into thick cross-sections, sear until golden brown, and top 'em with wilted cauliflower leaves, burst cherry tomatoes, and salty capers.

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Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.