There are masses of cauliflower steaks available on the information superhighway, but we’re a fan of this recipe from farm-to-table genius Dan Barber — loyal to his mission, it be the fullest celebration of cauliflower’s skills. Barber uses every a part of the buffalo, as they are saying, and adds nearly nothing to distract you. He brings collectively the nutty crisped edges you receive from roasting, and the unearthly creaminess of a purée (whipping up cauliflower’s pure pectin turns it creamy even without dairy). Recipe tailored from Bon Appétit (February 2008). —Genius Recipes
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Dan Barber’s Cauliflower Steaks with Cauliflower Purée
One 1 1/2-pound head of cauliflower
1 1/2 cups water
1 cup complete milk
2 tablespoons vegetable oil plus more for brushing
Salt and freshly floor pepper
- Warmth oven to 350°F. The use of exciting heavy knife and starting up at high heart of cauliflower head, prick two 1-slump-thick slices of cauliflower, slicing by means of stem pause. Location cauliflower steaks apart.
- Minimize ample florets from final cauliflower head to measure 3 cups. Mix florets, water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and prepare dinner until cauliflower florets are very soft, about 10 minutes. Rigidity, reserving 1 cup cooking liquid.
Transfer florets to blender. Add half of of the reserved 1 cup cooking liquid and puree until still. Add more of the liquid if desired, and puree all over again. Return puree to same saucepan.
- Warmth 2 tablespoons vegetable oil in heavy smartly-behaved ovenproof skillet over medium-high warmth. Brush cauliflower steaks with further oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and prepare dinner until golden brown, about 2 minutes per aspect. Transfer skillet to oven and bake cauliflower steaks until soft, about 10 minutes.
Rewarm cauliflower puree over medium warmth. Divide puree between 2 plates; high each and each with cauliflower steak.