Cauliflower Steaks Milanese with Salsa Verde
Milanese, the traditional Italian preparation of breading meat then sautéing it until crispy, is just the treatment to give cauliflower steaks for a healthy vegetarian dinner. Roast up the leftover florets or whirl them into cauliflower rice another night. Served with a zesty salad and a glass of chilled verdicchio or pinot grigio, this deeply satisfying vegetable entree is swoon-worthy to vegetarians and meat-lovers alike.
Tips: How to Cut a Cauliflower Steak: Place the head on a cutting board, stem-side up. Using a large chef's knife, slice the cauliflower through the stem into 2 equal halves. Slice a 1-inch steak from the cut edge of each half, including the stem. (Reserve the rest for another use.)
1 starch, 2 1/2 vegetable, 1/2 medium-fat protein, 6 fat