Reprinted with permission from The Palomar Cookbook*. Text copyright © ZLC London Ltd 2016. Photography copyright © Helen Cathcart 2016. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
Along with eggplant, I think cauliflower is one of the “meatiest” vegetables out there. It’s so rich in texture and flavor that I like to glorify it and give it the center stage. Baking it as big steaks helps to keep its natural flavor intense yet bright, and makes the most of that firm, “meaty” texture.
Includes Recipe for Cured Lemons
There is a difference between these tangy, intensely savory cured lemon slices and the more ubiquitous preserved lemons. Ours are cured in olive oil and salt, while the latter are suspended in brine. Switching water for oil eliminates entirely that bleach-y taste preserved lemons can carry. It’s not complicated and the result is far superior to anything you can buy. Cured lemons, in slices and as a paste, are an essential part of our cooking: chop the sliced lemons and add them to salads, sandwiches, stews and so on, while the paste version is great for all kinds of sauces or even just served with some bread or Pita.
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