Seared Cauliflower Steaks with Mustard, Thyme + Brussels

Remove the bottom ¼” - ½” or so off the head of cauliflower, removing the outermost leaves and core. If you have to, pluck off any other leaves. Slice in ½” thick slices. As little bits fall off, that’s ok, just cook them, too. Toss each steak (and loose florets) with add about 1 Tablespoon of the oil and sprinkle with about 1 teaspoon salt and the paprika. Set a large, flat, sauté pan or large Dutch oven on the stovetop and melt ½ the butter over medium-high heat.

Place each “steak” in the pan, with loose florets, and let them sear well, about 5 - 6 minutes without touching. Carefully flip and sear the other side. If you have to do in batches, remove at this point and repeat for the next batch.

Bring a large pot of water to a boil. Add a little salt. Boil the couscous according to package instructions – likely about 8 minutes. When done, strain like pasta and add back to the pot. Add the remaining butter and zest in about ½ of the lemon. Set aside.

Trim the ends and cut the brussels sprouts in ½. Any leaves that fall off but are bright and green can be cooked, too. Wash. Place on a baking sheet and drizzle about 1 Tablespoon olive oil over top and add a good pinch of the salt. Toss, spread out and place in the oven. Bake for about 30 minutes, tossing once. Remove when they’re tender and dark brown in places.

While the brussels get started, stir together the mustard, dried thyme, and the remainder of the olive oil. Zest in the rest of the lemon then juice it in.

When the cauliflower is seared on both sides evenly, divide the sauce over the top of each piece. Move the pan into the oven and finish cooking for about 5 - 7 minutes.

Serve a bed of couscous, top with brussels and finally place cauliflower on top.