Saturday, February 13, 2010

Cauliflower Steaks

Day 4 of the 30 days brought me my Irv and Shelly's produce. In this weeks selection, I had cauliflower. I have not always been a fan, but am trying to like it more. This recipe I thought presented the cauliflower in a unique way, and I could see other uses for the "steak" cut.

I did make a few additions to the original recipe, adding garlic to the puree and topping with Parm. Both subtle but enough to lift this dish from total boredom.

Cauliflower Steaks with Cauliflower Purée

1 1 1/2-pound head of cauliflower
1 1/2 cups water
1 cup whole milk
2 cloves garlic
2 tablespoons vegetable oil plus additional for brushing
salt and pepper

Preheat oven to 250°F. Using sharp heavy knife and starting at top center of cauliflower head, cut two or three thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.

Cut the rest of the head into pieces and add to water, milk, and garlic 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 cooking liquid.

Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry.

Transfer florets to blender. Add about 1 cup of the reserved cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350°F.

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 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 plates; top each with cauliflower steak and Parm.

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