Cauliflower Steak with Capers and Lemon

Why not eat a slice of cauliflower like a steak or cutlett? This veg is often only used as a filling side dish without any special care to it.

Use a head of cauliflower that is wide enough to cut out the middle into a decent size of "steak".
This will help with the integrity of the piece. If small florets fall off, it is not a huge problem.

Store the slice in cold salted water for some time. Then take it out and season it very well.

Ingredients:
4 cm slice of cauliflower
1 lemon
1 tbsp capers
1 stalk of tarragon
1 chili
2 tbsp butter
1 tbsp oil
Salt and pepper
Piment d' Espelette

Heat up butter and oil and grate the zest of the lemon in. Chop chili, tarragon and capers and add them. Fry the cauliflower on both sides for 3 min. Then reduce the heat and put a lid on and cook it until the florets are tender.
Serve with the lemon butter and capers on top.