Ingredients

2 large heads of cauliflower, stems lightly trimmed

2 ears of corn, shucked

1/4 cup vegetable oil

1 fresh red chile, seeded and minced

4 scallions, chopped

2 teaspoons drained capers

Salt & freshy ground black pepper

Preparation

  1. Preheat the oven to 375F. Cut three 3/4-inch-thick center slices from each head of cauliflower to form “steaks”. Reserve the remaining cauliflower for another use.
  2. In a saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain and cool, then cut the kernels from the cobs.
  3. In a medium skillet, heat 2 tablespoons of the oil. Add the chile and cook over moderately high heat for 30 seconds. Add the scallions and cook until softened, about 1 minute. Stir in the corn and capers and salt and black pepper.
  4. In a large, nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add 3 cauliflower steaks and season with salt. Cook over moderate heat until lightly browned, about 3 minutes per side; transfer to large rimmed backing sheet. Repeat with the remaining 1 tablespoon of oil and 3 cauliflower steaks.
  5. Press the corn-scallion mixture into the spaces between the cauliflower florets. Bake for 25 minutes, until tender and richly browned.