What's For Dinner: Cauliflower Steaks With Cauliflower Puree!


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. 
Cauliflower Steaks
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! 

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