2 large heads of cauliflower, stems lightly trimmed
2 ears of corn, shucked
1/4 cup vegetable oil
1 fresh red chile minced or red chili flakes
4 scallions, chopped
2 teaspoons drained capers
Salt and freshly ground black pepper
Preheat the oven to 375. Cut three 3/4-inch-thick center slices from each head of cauliflower to form “steaks.” Reserve the remaining cauliflower for another use.
In a saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain and cool, then cut the kernels from the cobs.
In a medium skillet, heat 2 tablespoons of the oil. Add the chile and cook over moderately high heat for 30 seconds. Add the scallions and cook until softened, about 1 minute. Stir in the corn and capers and season with salt and black pepper.
In a large, nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add 3 cauliflower steaks and season with salt. Cook over moderate heat until lightly browned, about 3 minutes per side; transfer to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of oil and 3 cauliflower steaks.
Press the corn-scallion mixture into the spaces between the cauliflower florets. Bake the cauliflower steaks for 25 minutes, until tender and richly browned.
Measure 1 cup of brown rice. I generally use short-grain or medium-grain brown rice. Long-grain may need a little extra water.
Heat a little oil in the pot over medium heat, add rice and throughly mix with the oil. This cuts down on the stickiness of the rice, and it is optional.
Add 2 cups liquid and stir. Bring to a simmer and cover with a tight-fitting lid. Turn the heat to low and cook for 45 minutes. Remove the lid and stir to make sure there is no liquid at the bottom of the pot. Let cool, then serve.