Cauliflower is a meaty vegetable that makes a substantial base for a satisfying meal. When you slice the cauliflower into steaks, it’s inevitable that some florets will break free. Just place them on the pan as well. Add the greens in batches because they will not all fit on the pan at once (they shrink considerably as they cook). From the Sheet Pan Cookbook.
1 large head cauliflower, bottom of head trimmed but stem left intact
8 tablespoons (125 ml) olive oil, plus more for drizzling
3 cloves garlic, chopped
4 anchovy fillets in olive oil, chopped
1/4 cup (2 oz/60 g) capers
Kosher salt and freshly ground pepper
1 bunch kale, thick stems removed, cut into 2-inch (5-cm) slices
1 bunch chard, thick stems removed, cut into 2-inch (5-cm) slices
Juice of 1/2 lemon
1/4 cup (11/2 oz/45 g) dried cherries
1. Preheat the oven to 400ºF (200ºC). Line a sheet pan with aluminum foil.
2. Place the cauliflower, stem side down, on a cutting board and cut into 3/4-inch (2-cm) slices that include the stem. Brush both sides of the slices with 2 tablespoons of the oil and place in a single layer on one end of the prepared pan. In a bowl, stir together
3. tablespoons of the oil, the garlic, anchovies, and capers. Brush the mixture over the tops of the cauliflower and season with salt and pepper. Roast until the cauliflower begins to soften, about 10 minutes. 3 In a large bowl, toss together the kale, chard, and the remaining 3 tablespoons oil. Place half of the greens on the other end of the pan and season with salt and pepper. Roast until the greens are beginning to soften, about 6 minutes. Place the remaining greens on top of the softened greens and toss to combine. Continue roasting until the cauliflower is golden and fork-tender and the greens are wilted, 8–10 minutes longer.
4. Toss the greens with the lemon juice and dried cherries. Using a spatula, carefully transfer the cauliflower steaks to plates, drizzle with oil, and serve right away with the greens on the side.