Cauliflower Steak
Recipe from Bon Appetit – Dan Barber
Makes 8 servings
Ingredients
4 – 1 1/2-pound head of cauliflower, cut into steaks
8 tablespoons grapeseed oil plus additional for brushing
salt and pepper, to taste
Preheat oven to 350°F.Heat 2 tablespoons grapeseed 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 a hot skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.
Cauliflower Puree
Recipe from Ricardo Larrivee
Makes 8 servings
Ingredients
1 vidallia onion, chopped
1/4 cup butter
1 medium head cauliflower, cut into pieces
4 cloves garlic, peeled
3 cups whole milk or heavy cream
salt and pepper, to taste
In a large saucepan over medium heat, soften the onion in 2 tablespoons butter.Add the cauliflower, garlic and milk. Season with salt and pepper. Bring to a boil.Reduce the heat, cover and simmer gently until the cauliflower is tender, about 15minutes.Drain well, setting aside the liquid for another use.In a blender, purée the cauliflower with 2 tablespoons butter and no more than1/4 cup of the cooking liquid. Adjust the seasoning.
Mustard Vinaigrette
Makes 8 servings
Ingredients
1 teaspoon grainy mustard
1 tablespoon white wine vinegar
3 tablespoons extra-virgin olive oil
salt and pepper, to taste
Combine mustard, salt and pepper and vinegar in a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added.
Garnish
Ingredients
currants
pine nuts, toasted
baby mixed greens
Garnish Cauliflower Steak with currants and toasted pine nuts. Dress the baby mixed greens with the mustard vinagrette and lay around the outside of the plate.
