Cauliflower steak and puree recipe

Looking for a meatless option for your vegetarian dinner guests? This cauliflower steak will satisfy even the biggest appetite and is full of flavor.

Cauliflower steak recipe

Recipe adapted from Bon Appetit — Dan Barber

Serves 8

Ingredients:

• 4 (1-1/2-pound) heads of cauliflower
• 8 tablespoons olive oil, plus additional for brushing
• 1/2 teaspoon cumin
• Salt and pepper, to taste

Directions:

1. Preheat oven to 350 degrees F.
2. Cut each head of cauliflower into steaks. You should get about 2 steaks per head. Reserve remaining cauliflower for use in puree, below.
3. Heat 2 tablespoons olive oil in a large ovenproof pan over medium-high heat.
4. Brush cauliflower steaks with additional oil and sprinkle with cumin, salt and pepper. Add cauliflower steaks to hot pan and cook until brown, about 2 minutes per side.
5. Transfer pan to oven and bake cauliflower steaks until tender, about 10 minutes.

Cheesy cauliflower puree

Recipe adapted from Ricardo Larrivee

Makes 8 servings

Ingredients:

• 1 yellow onion, chopped
• 4 tablespoons butter
• Reserved cauliflower, cut into pieces
• 4 cloves garlic, minced
• 3 cups heavy cream
• 2 ounces white cheddar cheese, grated
• Salt and pepper, to taste

Directions:

1. In a large saucepan over medium heat, melt 2 tablespoons of butter. Saute onion until soft.
2. Add the cauliflower, garlic and heavy cream. Season with salt and pepper. Bring to a boil.
3. Cover and simmer until the cauliflower is tender, about 15 minutes.
4. Drain well, reserving the liquid.
5. In a blender, puree the cauliflower with remaining 2 tablespoons butter and about 1/4 cup of the cooking liquid. Add liquid as needed to adjust consistency.
6. Pour into a bowl and stir in grated cheese. Season with salt and pepper.

Mixed greens with Dijon mustard vinaigrette

Serves 8

Ingredients:

• 1 teaspoon Dijon mustard
• 2 tablespoons white wine vinegar
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander
• 6 tablespoons olive oil
• Salt and pepper, to taste
• Mixed greens
• Toasted pine nuts
• Currants

Directions:

1. Combine mustard, vinegar, cumin, coriander, salt and pepper and in a small bowl.
2. Whisk in olive oil.

To assemble:

1. Toss mixed greens with vinaigrette.
2. Place a serving of cauliflower puree on a plate. Top with cauliflower steak.
3. Place dressed greens around edge of plate and sprinkle with pine nuts and currants.

More cauliflower recipes

3 Recipes to make the most of cauliflower
Oven-roasted curried cauliflower recipe
Meatless Monday: Sauteed cauliflower with olives and orange zest