When Cara Mangini's "The Vegetable Butcher" (Workman Publishing Company, 2016) landed on my desk, I wondered how she would write a whole book on butchering vegetables. I had only seen the term "vegetable butcher" when I visited Eataly in New York City. Boy, was I in for a delicious surprise.

The author gives us all you might want to know about vegetables, including selecting, prepping, chopping and, of course, cooking everything from artichokes to zucchini. This is my go-to vegetable reference book now.

Leafing through the beautiful pages, I happened upon a recipe for cauliflower steaks with red pepper romesco sauce and crispy breadcrumbs. I have been testing lots of cauliflower recipes and thought this looked like a must-try for me. These thick slabs of cauliflower, brushed with olive oil, roasted and browned, are topped with a vibrant red romesco sauce and a sprinkling of crisp breadcrumbs.

This would be a satisfying first or main course, as the author suggests serving it with crisp fingerling potatoes and some quickly steamed or sauteed kale, chard, spinach or arugula to round out the plate.

The Catalonian-style romesco sauce -- comprised of roasted red peppers, tomatoes, sherry vinegar and a mix of almonds and hazelnuts -- can be made up to two days in advance and stored in a container in the fridge. If you are pressed for time, look for jarred roasted peppers and skip roasting and peeling them. The sauce will improve after all the ingredients have melded together. Any leftover sauce can be tossed with pasta, spooned over eggs, spread on toast or drizzled on steamed or roasted veggies. You can also freeze it in ice trays for later use.

Cauliflower Steaks with Red Pepper Romesco Sauce and Crispy Breadcrumbs

Serves 4

1 large head or 2 small heads cauliflower

4 to 5 tablespoons extra-virgin olive oil

Coarse or flaked sea salt

...continued