Rana's Cauliflower Steaks with Cauliflower Puree

>> Thursday, December 31, 2009

So I tried Rana's recipe the other day, and OMG it was delicious!! My pics are horrible of it, but I will post one, just so u can see kinda what it looks like. I only had small florets, so i couldn't cut a big one...but oh well it tasted great!!

From Rana:
 I would love to hear your reviews on this one. My husband and children love it so much.

"Few ingredients, big payoff: Large "steaks" are cut from a head of cauliflower, sautéed until golden, then baked until tender. They're served over a simple puree made from the cauliflower florets. An impressive first course, this can also be a lovely side."

Puree is wonderful by itself in place of mashed potatoes.

Changes/adjustments I made:

It states in the recipe to brown the cauliflower steaks then place in oven, I would just put in the oven directly after brushing with oil because it comes out too dark otherwise.

You may not be able to get perfect cauliflower "steaks", just keep cutting 1-inch thick slices. Otherwise, you will need too many cauliflower heads.

Skip the "drying" of the boiled florets in the oven. Just put them in the blender as is.


1 1 1/2-pound head of cauliflower
1 1/2 cups water
1 cup whole milk
2 tablespoons vegetable oil plus additional for brushing
  • Preheat oven to 250°F. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
  • Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 cups 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. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350°F.
  • Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks 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.
  • Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.


Rana,  January 15, 2010 at 6:45 PM  

Good job Jujey! My puree looks smoother than yours turned out, but I am sure the taste was good. Nice try!

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