We know, we know… we thought the same thing, and then we tried it, and were sold!
The juxtaposition of the creamy, delicate puree with the nutty, roasted steak is truly delicious, a hit with vegetarians and carnivores alike! Easy to make alongside traditional steaks, or as a main course. Serves 2.
- One 1½ pound head of cauliflower
- 1½ cups water
- 1 cup whole milk
- 2 tbsp Stonehouse House Blend or Olio Santo EVOO, plus more for brushing
- Maldon Sea Salt
- Freshly ground pepper
Heat oven to 350°F. Using a sharp, heavy knife start at top of the cauliflower head and cut two 1-inch-thick slices of from the center, cutting through stem end. Set cauliflower steaks aside.
Cut enough florets from remaining head to measure 3 cups. Combine florets, water, and milk in medium saucepan, sprinkle with salt & pepper, and bring to boil, cooking until florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Transfer florets to blender, add half of reserved cooking liquid and puree until smooth, adding more of the liquid if needed. Return puree to same saucepan.
Heat 2 tbsp olive oil in a heavy ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil, sprinkle with salt & pepper, add cauliflower steaks and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.
Rewarm cauliflower puree over medium heat. Divide puree between 2 plates and top each with cauliflower steak. Finish with a sprinkle of Maldon sea salt flakes.
- For a dairy-free/vegan option, omit the milk, as cauliflower’s natural pectins make the puree creamy, even without dairy!
- Spice it up with some of our OMG spice, and a dash of Rosemary or Basil EVOO!
Photo credit: James Ransom