Directions

Preheat the Oven

1. Heat oven to 425°F with a rack set in the center.

Slice & Season the Cauliflower

1. Remove tough outer leaves, keeping small, tender inner leaves attached. Trim the stem base slightly, leaving the main core intact. Stand the cauliflower upright on a cutting board and cut straight down through the center. Measure 1¼ inches outward from each cut edge and slice down again to yield two thick, core-attached steaks. Reserve remaining florets for another dish. Pat steaks dry with paper towels. Brush both sides with 1 tablespoon olive oil total, season with ½ teaspoon kosher salt and ¼ teaspoon pepper, then let sit 10 minutes.

Boil the Sweet Potatoes

1. Place sweet potato chunks in a medium saucepan, cover with cold water by 1 inch, and add a generous pinch of kosher salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 12 to 16 minutes until fork tender. Once tender, drain sweet potatoes thoroughly, then return them to the warm saucepan over low heat for 1 to 2 minutes to cook off residual steam.

Toast Almonds and Warm Capers

1. While the potatoes are boiling, toast the sliced almonds in a small skillet over medium-low heat for 3 to 5 minutes, stirring often, until fragrant and golden. Transfer to a plate. Dry capers thoroughly on paper towels. Heat 2 tablespoons olive oil in the same skillet (or small saucepan) over medium heat, add capers and cook 3 to 5 minutes until slightly open. Remove capers with a slotted spoon to the plate with almonds, leaving caper-infused oil in the pan.

Assemble the Gremolata

1. Let capers and almonds cool slightly. You can leave the toasted almond slices and crispy capers whole for a rustic, extra-bunchy texture, or give them a quick coarse chop on the board. Combine with half of the chopped parsley, lemon zest, grated garlic, and black pepper. Drizzle in 2 teaspoons of the reserved warm caper oil to create a loose, textured garnish. Adjust salt only if necessary.

Sear the Cauliflower Steaks

1. Set a 12.5-inch skillet over medium to medium-high heat for 2 minutes. Add 1 tablespoon olive oil. Place one cauliflower steak in the skillet and sear undisturbed for 4 to 5 minutes until a deep golden crust forms. Flip carefully with a wide spatula, then add crushed garlic and thyme to the pan. Cook 3 minutes more while spooning warm aromatic oil over the top. Transfer steak to a sheet pan and repeat with the second steak.

Roast to Finish

1. Transfer a sheet pan to the 425°F oven. Roast 10 to 15 minutes. Check doneness by sliding a thin paring knife into the center core; it should yield with light resistance. Do not rely on floret tenderness alone.

Finish the Whipped Sweet Potatoes

1. Transfer the sweet potatoes to a food processor with 1½ tablespoons olive oil, 2 tablespoons warm oat milk, grated garlic, lemon juice, ¼ teaspoon salt, and pepper. Process until completely smooth, adding warm oat milk 1 teaspoon at a time as needed for a silky purée that holds its shape. Season to taste and keep warm.

Char Lemon and Plate

1. Brush cut halves of the lemon with ½ teaspoon olive oil. Place cut-side down in the hot skillet over medium-high heat for 2 to 3 minutes until deeply browned.
2. To serve, spread a generous swipe of whipped sweet potato across each plate. Set a seared cauliflower steak over the purée, spoon gremolata across the top, and drizzle remaining caper oil around the plate. Serve immediately with extra chopped basil and charred lemon halves for squeezing.