Preheat oven to 450.
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.
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.
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.
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
Directions
Preheat oven to 450.
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.
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.
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.
Plate starting with cauliflower puree, top with cauliflower steak. Add toasted nuts if desired. Drizzle with some more olive oil. Dig in and enjoy.
