Steak with Lemony Roasted Cauliflower

It's hard to imagine how quickly roasting some cauliflower and pan frying a steak can be transcending, but when I saw this recipe on Bon Appetit I just got that feeling. The recipe caught my eye because it's easy but had a few unusual (also easy) elements that made me think "huh, I never thought of that." Which meant I needed to make it immediately. 

I don't usually eat lemon-y mains (I like my lemon with my sweets) but the lemon in this is light and special. With the cauliflower, it's nutty and garlicy. With the steak, it's buttery and heavenly. Together, perfection.

And it takes 30 minutes to cook. All the better.

Recipe adapted from Bon Appetit

• 1 t lemon zest
• 1 T butter, room temperature
• 1 t thyme leaves
• Salt and pepper
• 1 clove garlic, grated
• 2 T fresh lemon juice
• 2 T toasted sesame seeds
• 1 T olive oil
• 1 medium head of cauliflower, in florets
• 1 T olive oil
• Salt and pepper
• 1/4 c parsley
• 2 steaks
• Salt and pepper

Preheat the oven to 425*. Spread the cauliflower on a baking sheet and drizzle with olive oil, salt and pepper. Roast for 30 minutes, turning once, until cooked through and beginning to brown on the edges.

Make the lemon butter for the steak: Combine the butter, lemon zest, thyme, salt and pepper. Mix until incorporated and set aside.

Make the cauliflower dressing: Combine the garlic, lemon juice, sesame seeds and 1 T olive oil. Set aside.

When the cauliflower is halfway done, cook the steaks. Heat a pan with olive oil until hot. Add the steaks until medium rare, about 4 minutes per side. Place on a cutting board and top each steak with butter. Let rest for 5 minutes. Slide against the grain.

Remove the cauliflower from the oven. Sprinkle with the parsley and pour over the lemon sesame dressing. Toss to combine.

Divide the cauliflower and steak between two plates. Enjoy!