Cauliflower Steaks with Cauliflower Purée

Ingredients

• 1.5 pound cauliflower 
• 2 tablespoons vegetable oil plus additional for brushing
• 1.5 cups water 
• 1 cup milk whole

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• knife
• blender

Directions

1. 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.
2. Cut enough florets from remaining cauliflower head to measure 3 cups.
3. 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.
4. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry.
5. Transfer florets to blender.
6. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350°F.
7. Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat.
8. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper.
9. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side.
10. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.
11. Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.
12. Nutrition Data