Wednesday, March 27, 2013


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

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