roasted cauliflower "steaks" on a bed of cauliflower puree
Inspired by the farm to table genius Dan Barber.
1 1/2 lb. head of cauliflower
1 1/2 cups water
1 cup almond milk
2 Tbsp. vegetable oil, more for brushing
salt and ground pepper
Heat the oven to 350 degrees. Using a very sharp knife and starting at the top center of cauliflower head, cut two 1 inch thick slices of cauliflower, cutting through stem end.
Set cauliflower steaks aside. Cut enough florets from remaining cauliflower head to measure 3 cups.
Combine florets, water, and milk in medium saucepan and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes.
Strain, reserving 1 cup cooking liquid. Transfer florets to blender. Add half of the reserved 1 cup cooking liquid and puree until smooth. Add more of the liquid if desired, and puree again. Return puree to same saucepan.
Heat 2 Tbsp. vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper.
Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side.
Transfer skillet to oven and bake cauliflower steaks until tender, about10 minutes.
Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.
cauliflower steaks and puree served with miso-glazed salmon