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- 2 Heads cauliflower cut into 4 steaks and florets
- 3 Cs
- 2 Cs
- 4 Ts Olive Oil
- 2 Ts melted butter
- Celery salt
- Smoked Paprika
- cayenne pepper
- Lemon Pepper
Adapted from a Dan Barber recipe and Food Woolf
originally published in Bon Appetit February 2008
Makes 4 servings
This recipe needs a heavy iron skillet on high heat to properly bring out the color in the cauliflower.
Preheat the oven to 250 °F. Trim the base of the cauliflower to remove the green leaves and part of the base of the cauliflower. Place the cauliflower root-side down onto the cutting board. Using a sharp knife, make two vertical cuts to cut away two one-inch steaks (cut from top to stem). Put steaks aside.
Cut up the remaining florets into golf-ball sized pieces; this should end up being about 6 cups worth. Combine florets, water and milk in a sauce pan large enough to fit the mixture. Sprinkle with salt and pepper. Bring to a boil and cook the mixture until the florets are very tender, about 10-15 minutes. Strain, reserving 2 cups of the cooking liquid. Spread the drained florets onto a large rimmed baking sheet. Bake ten minutes until slightly dry. Transfer florets to a blender in batches. Add about a half of cup of warm milk mixture to the blender and blend until smooth. Continue until all of the soft florets are blended to a smooth texture. Return puree to same saucepan. Taste for seasoning. Add additional seasoning such as hot sauce, nutmeg, celery salt, etc to the puree for an additional flavor.
Heat 4 tablespoons of olive oil in a heavy, ovenproof skillet over medium high heat. Brush the cauliflower steaks with butter (omit for a vegan dish) and sprinkle with salt and pepper. Place the cauliflower steaks in the heated skillet and cook until each side is golden brown, about 2-4 minutes on each side. You may have to carefully turn the steaks a couple of times to cook until tender without burning. Season with Cayenne pepper, smoked paprika and McCormicks Lemon Pepper.
Divide puree equally and top each serving with a cauliflower steak.