2 tbsps Vegetable Oil (Plus some extra for brushing)
Salt and Pepper
Instructions
Keep screen awake
1
Heat oven to 350°F. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
2
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 . Strain, reserving 1 cup cooking liquid.
3
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.
4
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. Add cauliflower steaks to skillet and cook until golden brown, about per side. Transfer skillet to oven and bake cauliflower steaks until tender, about .
5
Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.
Comments & Reviews (0)