Cauliflower Steaks & Purple Barley Salad

with Brown Butter & Grape Sauce

35 MIN

2 Servings

Wellness at Blue Apron

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Vegan

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From the Test Kitchen

In this recipe, we’re cutting cauliflower into thick slices, then roasting them to bring out the vegetable’s nutty flavor. An equally nutty sauce of brown butter and almonds, cooked with grapes and rosemary, perfectly complements the “steaks.” We’re serving it all with a salad of gorgeous purple barley, and garnishing the dish with a bit of fennel pollen for a floral touch. (You may receive white, orange, purple, or green romanesco cauliflower.)

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