Cauliflower Steaks with Cauliflower Purée
Cauliflower Steaks with Cauliflower Purée requires approximately 45 minutes from start to finish. This recipe makes 2 servings with 280 calories, 10g of protein, and 19g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. A mixture of cauliflower, milk, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a side dish. It is a good option if you're following a gluten free and vegetarian diet.
Preheat 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.