Cauliflower Steaks with Cauliflower Purée
A delightful and satisfying dish featuring meaty cauliflower steaks paired with a creamy purée, perfect for a healthy and colorful meal.
Ingredients
Main Ingredients
- 1 head cauliflower Fresh, vibrant, and full of nutrients.
- 1 cup chicken or vegetable broth Rich and aromatic.
- 3 tablespoons unsalted butter Cut into chunks for the purée.
- 1 teaspoon chopped fresh thyme Enhances the cauliflower's natural flavors.
- 2 tablespoons vegetable oil Divided for cooking the steaks.
Seasonings
- 1 teaspoon salt Essential for enhancing flavors.
- 1/4 teaspoon freshly ground black pepper Elevates the entire dish with warm notes.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Cut two 1-inch thick slices of cauliflower from the top center, leaving the leaves intact. Set the steaks aside and chop the remaining florets into ½-inch pieces.
Cauliflower Purée
- Combine the broth with ½ teaspoon salt in a medium pot and bring it to a boil.
- Add the chopped cauliflower and allow it to boil again. Cover, reduce heat to low, and steam for about 15 minutes until tender.
- Transfer cooked cauliflower to a food processor, add ½ cup of broth and butter, and purée until smooth. Season with salt and pepper, then blend in thyme. Discard any leftover broth.
Searing and Roasting
- Heat 1½ tablespoons oil in a large ovenproof skillet over medium-high heat. Place the cauliflower steaks in the skillet, nice side down, and drizzle with remaining oil. Sprinkle with salt and pepper.
- Cook for 4 to 5 minutes until golden brown, then flip the steaks and transfer to the oven. Bake for about 10 minutes until tender.
Plating
- Rewarm the cauliflower purée over medium heat. Divide the purée between two plates and top each with a cauliflower steak, picturesque side up.
Notes
For extra flavor, consider adding roasted garlic to the purée. Use fresh herbs or spices for variations, and serve with a side salad or roasted vegetables.