Cauliflower Steaks With Cauliflower Puree |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Large steaks are cut from a head of cauliflower, sautéed until golden, then baked until tender. They're served over a simple puree made from the cauliflower florets. from dan barber Ingredients:
1- 1 1/2-pound head of cauliflower |
1 1/2 cups water |
1 cup whole milk |
2 tablespoons vegetable oil plus additional for brushing . |
Directions:
1. Preheat oven to 250°F.
2. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end.
3. Set cauliflower steaks aside.
4. Cut enough florets from remaining cauliflower head to measure 3 cups.
5. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper.
6. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes.
7. Strain, reserving 1 cup cooking liquid.
8. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry.
9. Transfer florets to blender.
10. Add reserved 1 cup cooking liquid and puree until smooth.
11. Return puree to same saucepan and increase oven temperature to 350°F.
12. Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper.
13. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side.
14. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.
15. Rewarm cauliflower puree over medium heat.
16. Divide puree between 2 plates; top each with cauliflower steak.
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