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Cauliflower Steaks with Cauliflower Puree Recipe

Adapted from a Dan Barber recipe originally published in Bon Appetit February 2008.  The key to this recipe is to heat a heavy iron skillet on high heat to properly caramelize the cauliflower. 
This is a recipe that is easily doubled when serving more than 4 people. 
To change the quantity of any recipe just change the servings number and the Ingredients will update.
Course Dinner, First Course, Lunch, Side Dish, Vegetables
Cuisine vegan, Vegetarian
Keywords Cauliflower Steaks
Cooking Method Boiled, oven roasted, Pan Fried
Hot/Cold Dish Hot
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
Author Dan Barber

What You Will Need:

  • 2 heads cauliflower - large heads
  • 3 cups water - for cooking florets
  • 2 cups whole milk
  • 4 tablespoons vegetable oil - for frying steaks
  • 1-2 tablespoons olive oil - for brushing on steaks
  • sea salt and white pepper - to taste
  • 1 bunch parsley - or cilantro for garnish, chopped
  • 1/4 tsp celery salt - to season puree
  • 1/4 tsp McCormicks lemon pepper - to season steaks
  • 1/4 tsp cayenne pepper - to season puree and steaks

Method:

Prep the steaks:

  • Preheat the oven to 250 F. 
  • Trim the base of each cauliflower to remove the green leaves and part of the base of the cauliflower.
  • Place the each cauliflower root-side down onto the cutting board. Using a sharp knife, make three vertical cuts in each cauliflower to cut away two one-inch steaks from the center of both cauliflowers. 
  • Put the 4 steaks aside.

For the Puree:

  • Cut the remaining cauliflower into florets.  2 inch sized pieces. This should be about 6 cups worth.
  • Combine florets, water and milk in a saucepan large enough to hold 8-10 cups.
  • Season with salt and pepper and cayenne pepper.
  • Bring to a boil and cook the mixture until the florets are fork 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 or food processor in batches and puree.
  • Add about a half of cup of the reserved 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. Set aside and keep warm.

To Cook The Steaks:

  • Increase the preheated oven to 350 F.
  • Heat 4 tablespoons of vegetable oil in a heavy, ovenproof skillet over medium high heat. Cast iron works great.
  • Brush the cauliflower steaks with olive oil and sprinkle with salt and pepper on both sides.
  • Place the cauliflower steaks in the heated skillet and cook until each side is golden brown, about 2 minutes on each side.
  • Transfer skillet to oven and bake until cauliflower steaks are tender, about 10 minutes more.  Sprinkle with seasonings.
  • Divide puree equally and top each or the 4 servings with a cauliflower steak.  Garnish with chopped parsley or cilantro.

Notes

*This recipe can be made in advance of meal. Re-warm puree over medium heat. Add additional seasoning such as hot sauce, celery salt, etc to the puree for an additional flavor.

Nutrition

Nutrition Facts
Cauliflower Steaks with Cauliflower Puree Recipe
Amount Per Serving
Calories 303 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 14g88%
Cholesterol 12mg4%
Sodium 301mg13%
Potassium 1099mg31%
Carbohydrates 21g7%
Fiber 6g25%
Sugar 11g12%
Protein 9g18%
Vitamin A 1445IU29%
Vitamin C 157.5mg191%
Calcium 226mg23%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.