A cross-section of roasted cauliflower on a rich purée; cauliflower never looked so good. This could be the main course of an all-vegetable dinner, serve with braised greens and the quinoa-stuffed peppers in tomato sauce. Not a dish for a large party, but could be tripled to six if you have the pans and stovetop space. Adapted from a recipe of Dan Barber’s found on Food 52. Vegans use vegetable stock instead of milk.
- 1 sml-ish head cauliflower
- 1½ c water
- 1 c whole milk
- 2 T vegetable oil plus more for brushing
- sea or kosher alt and freshly-cracked black pepper
Heat oven to 350°F. Using sharp, heavy knife and starting at top centre of cauliflower head, cut two one-inch thick slices of cauliflower, cutting through to stem end. Set cauliflower steaks aside. Cut enough florets from remaining cauliflower head to measure 3 cups.
Combine florets, 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. Transfer florets to blender. Add half of the reserved 1 cup cooking liquid and purée until smooth. Add more of the liquid if desired, and purée again. Reserve.
Heat oil in a heavy, large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower 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. Re-warm cauliflower purée over medium heat. Divide purée between 2 plates; top each with cauliflower steak.
Serves 2.