Cauliflower Steaks with Cauliflower Purée-Dan Barbers

By timbrehse

Ingredients

• One 1 1/2-pound head of cauliflower
• 1 1/2 cups water
• 1 cup whole milk
• 2 tablespoons vegetable oil plus more for brushing
• Salt and freshly ground pepper

Details

Servings 2
Adapted from food52.com

Preparation

Step 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.

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 10 minutes.
Strain, reserving 1 cup cooking liquid.

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.

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 2 plates; top each with cauliflower steak.