Cauliflower Steak Over Cauliflower Garlic Puree

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This recipe blew me out of the water. It seems too simple to taste this good. For this dish, I sear a slice down the core of a cauliflower head, using the rest of the cauliflower for a simple puree that packs a punch. The puree is cream and flour-free! Serving the steak and puree together brings a host of textures and nuanced flavors to the table.

Cauliflower: is a great source of vitamin C and manganese, which help protect from free radical damage and reduce the risk of cardiovascular disease and cancer, contains high amounts of the anti-inflammatory vitamin K and omega-3 fatty acids, promotes cerebro- and cardiovascular health, contains 3.35 grams of dietary fiber in just one boiled cup, and is also a good source of thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folic avid, proteins, phosphorus and potassium.

Cauliflower Steak over Cauliflower Puree

by Aylin @ GlowKitchen

Keywords: sear bake vegetarian cauliflower garlic avocado mustard

Ingredients (2 servings)

  • 1 cauliflower head
  • 1/2 tbsp butter
  • 1/2 tbsp sea salt
  • 1/4 avocado
  • 1 tbsp butter
  • 1 tsp mustard
  • 1 garlic clove
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp of chopped scallions

Instructions

Cut the cauliflower head in half and then 2 inches into each of the flattened core sides to create two slabs that whose florets are held together by the sturdiness of the core. In a small saucepan, melt 1/2 tablespoon of butter and sear both sides of the cauliflower steaks until darkened – about 2 minutes each side. Pop the entire saucepan into the oven at 400 degrees Fahrenheit for 10 minutes.

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Chop the remainder of the cauliflower into pieces and boil in water with 1/2 tbsp of sea salt. When the cauliflower has softened completely, drain and rinse.

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For the puree, process the boiled cauliflower with avocado, mustard, butter, garlic clove and salt until smooth.

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Serve the roasted cauliflower steak over the cauliflower cream and garnish with chopped scallions and black pepper.

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Cut off the florets and dip into the sauce before taking a bite. The puree is creamy and smooth and has just the right amount of flavor to not overwhelm the subtle flavors of the seared cauliflower.

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Bon Appetit!

xo Aylin

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  • KaitlinNoel

    WOW!

  • http://hampiesandwiches.blogspot.com/ Eileen

    Double cauliflower? Color me intrigued!

  • Emin Erman

    This is one of the best of its kind I have ever had

  • Diane

    So creative and incredibly delicious!