Who says cauliflower has to be boring? If you don't like veggies, you are in luck. These easy, tasty cauliflower "steaks" are infused with simple, savory flavor. With just a few ingredients (and a little patience), there's a huge payoff. Pair with a hearty grain or a big salad, and you will be full for hours.
Cauliflower "steaks" are cut from the head of the cauliflower, sauteed until golden and then baked until tender. Served over a puree made from the same cauliflower florets, this dish will satisfy until the last bite.
1 1/2 pound head of cauliflower
1 1/2 cups water
1 cup soy, almond or hemp milk
2 tsp. veggie oil, plus additional for brushing
Preheat oven to 250 degrees. Using a sharp knife, start at the top center of the cauliflower head and cut two 1-inch thick slices of cauliflower, cutting all the way down through stem end. Set cauliflower steaks aside.
Cut enough florets from remaining cauliflower head to equal 3 cups. Combine florets, 1 1/2 cups water and milk in medium pan and sprinkle with pepper.
Bring to a boil and cook until florets are tender (around 7-10) minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry.
Transfer florets to blender. Add reserved 1 cup liquid and puree until smooth. Return puree to same pan and increase oven temp to 350 degrees.
Heat oil in a large ovenproof skillet over medium-high. Brush steaks with oil and sprinkle with any spices you might want to use. Add steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, around 10 minutes.
Re-warm cauliflower puree over medium. Divide puree between two plates and top with steaks. Enjoy!