- 2 pounds cauliflower
- 1 Granny Smith apple
- 1 bunch parsley
- 1 bunch sage
- 2 tablespoons butter
- 1 lemon
- 3/4 cup einkorn (or farro or brown rice)
TIP: You'll save about 20 minutes if you make the whole grains ahead of time and reheat them before serving. (This recipe calls for einkorn, which has a nutty taste that complements the tart apple, but you can also substitute farro or brown rice.)
- Heat a medium pot of salted water to boiling on high. Once boiling, add the einkorn. Cook, stirring occasionally, 19 to 21 minutes, or until tender. Drain thoroughly and set aside in a warm place.
- While the einkorn cooks, preheat the oven to 475°F. Wash and dry the fresh produce. Trim off and discard the stem and leaves of the cauliflower. Cut the head into 1-inch-thick slices (keeping them as intact as possible). Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Core and small dice the apple; toss with the juice of 2 lemon wedges to prevent browning. Pick the parsley and sage leaves off the stems; discard the stems.
- While the einkorn continues to cook, place the cauliflower steaks on a sheet pan. Drizzle with olive oil and season with salt and pepper on each side. Arrange in a single, even layer and roast 24 to 26 minutes, or until browned and tender when pierced with a knife. Set aside in a warm place.
- While the cauliflower steaks roast, in a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sage in a single, even layer; cook 30 seconds to 1 minute per side, or until dark green and crispy. Transfer to a paper towel-lined plate and season with salt and pepper, leaving any remaining oil in the pan.
- In the same pan used to crisp the sage, melt the butter on medium heat. Cook, occasionally swirling the butter around the pan, 1 to 2 minutes, or until golden brown and nuttily fragrant. Add the apple; cook, stirring frequently, 1 to 2 minutes, or until slightly tender. Add the cooked einkorn and lemon zest; season with salt and pepper to taste. Cook, stirring frequently, 1 to 2 minutes, or until warmed through. Remove from heat.
- Divide the finished einkorn between 2 dishes. Top with the roasted cauliflower steaks. Garnish with the crispy sage, parsley and remaining lemon wedges.