This past winter has been the winter of cruciferous vegetables for me. I’ve eaten more cabbage, broccoli, cauliflower, bok choy and Brussels sprouts than ever before.
You have already read about my interest in finding new ways to cook these vegetables and here is another different way, this time with cauliflower. It’s roasting (I’m already a fan) and boiling in combination.
Get a cauliflower.
Cut it in half.
Cut thick slices from both halves.
Sprinkle the ‘steaks’ with olive oil, salt and pepper. Then roast them.
Chop the remaining cauliflower.
Cook the cauliflower in milk and water.
Purée the cooked cauliflower and add the grated cheddar cheese (the cheese is my addition). Stir to mix and melt the cheese.
Season with salt and pepper to taste.
Roasted cauliflower steak.
Now, to plate. Spoon some of the pureed cauliflower onto a plate.
Place a cauliflower steak on top of the purée.
Cauliflower Steak with Cauliflower Purée.
Here’s the original recipe:
Cauliflower Steaks with Cauliflower Purée
One 1 1/2-pound head of cauliflower
1 1/2 cups water
1 cup whole milk
2 tablespoons olive oil plus more for brushing
Salt and freshly ground pepper
1/2 cup grated old cheddar cheese
Heat oven to 400°F. Slice through the centre of the cauliflower, then cut two 1″ thick slabs. Place on baking sheet, sprinkle with salt and pepper and drizzle olive oil over. Place in preheated oven and roast for 30 minutes, flipping after 15 minutes.
Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 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.
Add reserved 1 cup cooking liquid to pot with cauliflower and use an immersion blender to puree until smooth. Add the cheddar cheese and stir to melt.
Rewarm cauliflower puree gently over medium heat. Divide puree between 2 plates; top each with a cauliflower steak.