If you ever eat out with me, you'll learn I have a way about ordering. I get the pressed duck, the whole roasted eggplant, the Cobb salad tossed tableside. The dish I order is usually veggie-forward, though I've been known to order a steak out of the blue. If there's something that requires an action step -- dipping, flambéing, wrapping, ladling, etc -- I'll usually get that. But I'm also perfectly content with a fork-to-mouth sort of thing.
And sometimes I get the indulgent thing, though I don't always go out of my way for, say sweetbreads or foie. I will almost always get the dish with the unusual ingredient or preparation. You know, like centrifuged albino strawberries and the like.
This cauliflower steak au poivre is really such a Jess Restaurant Dish. It just is. But, luckily, it doesn't take restaurant-level effort.
RECIPE: Preheat oven to 400 degrees Fahrenheit. Cut a 1" slice of cauliflower in its widest part and place on a pizza stone or grill pan. Something that will retain heat. Oil up the cauliflower and season with salt and coarse black pepper on both sides. Roast for 30 minutes, or until the top is golden and a fork can be inserted easily. Serves 1.