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This recipe is a complete celebration of cauliflower, with crispy-edged roasted steaks and a creamy, intense puree. For a vegan meal, use unsweetened nut milk instead.
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Ingredients
For 2 Serving(s)
cauliflower-steaks-with-cauliflower-puree
- 1 1/2 lb cauliflower
- 1 1/2 c water
- 1 c milk
- 2 T sunflower oil
- salt
- black pepper
Cauliflower Steaks with Cauliflower Puree Directions
- Preheat the oven to 350F. Use a large, sharp knife to slice 2 steaks from cauliflower: start at the top center and cut 2 1-inch-thick slices, cutting through the stem end. Set aside. Cut the remaining cauliflower into florets - you’ll just need 3 cups. In a medium saucepan, combine the cauliflower florets, water, and milk. Sprinkle with salt and pepper. Bing to a boil and cook until florets are very tender, about 10 minutes. Strain, and reserve 1 cup of the cooking liquid. Place the florets in a blender with half of the reserved cooking liquid. Puree until smooth, adding more of the cooking liquid if needed. Return the puree to the saucepan and set aside.
- Heat the sunflower oil in a large, oven-proof skillet over medium-high heat. Place the cauliflower steaks in the skillet and brush with a little more oil. Season with salt and pepper. Cook about 2 minutes per side, until golden-brown. Transfer the skillet to the oven and bake about 10 minutes, until tender.
- Reheat the cauliflower puree over medium heat. Spoon the puree onto two plates, then top with a cauliflower steak.