Name: Cauliflower "Bistecche" with Pancetta and Caper Berries
Yield: Makes 4 side-dish or first-course servings
Ingredients: 1/2 cup salt-packed capers*; 5 (1/4-inch-thick) slices pancetta (Italian unsmoked cured bacon; 5 oz), cut into 1/4-inch dice; 1/2 cup golden raisins; 3 tablespoons fresh lemon juice; 1 small head cauliflower (1 3/4 pound); 2 tablespoons extra-virgin olive oil; 3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces; 1/4 teaspoon salt; 2 pinches of sugar; 2 tablespoons water; 8 drained bottled caper berries*, rinsed; Garnish: coarse sea salt (preferably sel gris); chopped fresh chives; 2 (12-inch) ovenproof heavy skillets

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Cauliflower "Bistecche" with Pancetta and Caper BerriesRita Maas

For this recipe, it's best to choose a head of cauliflower with a very dense crown so that the "steaks" will hold together during cooking. However, even if they separate a bit, the dish is still delicious.

Cooks' note:

If your sea salt is very coarse, lightly crush it with a mortar and pestle or with bottom of a heavy skillet.

Recipe notes

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