Cauliflower Steaks with Cauliflower Purée
Cauliflower Steaks with Cauliflower Purée is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 250°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 250°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, 1 1/2 cups 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.
Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry.
Transfer florets to blender.
Add reserved 1 cup 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 2 plates; top each with cauliflower steak.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.