Cauliflower

Cauliflower

This low calorie, nutrient and antioxidant packed vegetable happens to be high in fiber and absolutely delicious. I often hear people say how they don’t mind cauliflower but they never get around to making it. Well, it’s so easy to incorporate this into your diet in a quick, easy and delicious way.

I love roasted cauliflower and I love cauliflower puree. In this dish, I’m combining both to maximize the cauliflower taste and play with the different textures.

Feel free to make the dish as is or simply make parts of it. You can always just make the cauliflower puree and serve it as a side. Add an egg or some other protein for a full meal, if desired.

CategoryDifficultyBeginner

Cauliflower steak

Yields4 Servings

Cauliflower Steaks with Cauliflower Puree
 1 head of cauliflower
 olive oil, for drizzling
 salt
 freshly ground black pepper
 knob of butter, optional
 couple tablespoons of stock or milk
 toasted nuts, for garnish

1

Preheat oven to 450.

2

Wash and trim your cauliflower. Cut out couple nice thick “steaks” at least 1.5 inches thick and set aside. Throw the rest of the cauliflower into a pot with ½ inch of water in it. Cover, bring to simmer and simmer for about 20 minutes until tender.

3

In the meantime, rub your “steaks” with a bit of oil and season with salt and pepper. Bake in preheated oven for ten minutes. Turn, and bake for another ten minutes. At this time, I also added some asparagus as it takes just about ten minutes to roast; totally optional.

4

When cauliflower simmering in the pot is tender, drain it, process it in a food processor or a blender adding just enough stock, water, milk or cream to process it into a puree. I also like to add a knob of butter for richness. Season with salt and pepper.

5

Plate starting with cauliflower puree, top with cauliflower steak. Add toasted nuts if desired. Drizzle with some more olive oil. Dig in and enjoy.

Ingredients

Cauliflower Steaks with Cauliflower Puree
 1 head of cauliflower
 olive oil, for drizzling
 salt
 freshly ground black pepper
 knob of butter, optional
 couple tablespoons of stock or milk
 toasted nuts, for garnish

Directions

1

Preheat oven to 450.

2

Wash and trim your cauliflower. Cut out couple nice thick “steaks” at least 1.5 inches thick and set aside. Throw the rest of the cauliflower into a pot with ½ inch of water in it. Cover, bring to simmer and simmer for about 20 minutes until tender.

3

In the meantime, rub your “steaks” with a bit of oil and season with salt and pepper. Bake in preheated oven for ten minutes. Turn, and bake for another ten minutes. At this time, I also added some asparagus as it takes just about ten minutes to roast; totally optional.

4

When cauliflower simmering in the pot is tender, drain it, process it in a food processor or a blender adding just enough stock, water, milk or cream to process it into a puree. I also like to add a knob of butter for richness. Season with salt and pepper.

5

Plate starting with cauliflower puree, top with cauliflower steak. Add toasted nuts if desired. Drizzle with some more olive oil. Dig in and enjoy.

Cauliflower Steaks with Cauliflower Puree

Make it Vegetarian: use vegetable stock or water.

Make it Vegan: do not use milk, butter or cream, instead use water or vegetable stock to thin out the puree, and some olive oil for richness.

Happens to be Paleo/Low Carb/Keto: don’t use milk or cream. Instead use water, stock, olive oil and/or butter (sometimes butter is not considered Paleo.)

Make it Dairy-Free: replace milk with more stock and add oil instead of butter.

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.

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