Cauliflower Steaks With Cauliflower Purée Recipes

Steps:

• Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks - use the middle part as it's larger, and save the rest for another time. Rub the paprika and ½ tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.
• Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray.
• Trim tough leaves off bottom of cauliflower, leaving stem intact. Cut head of cauliflower vertically into 1-inch pieces, being careful to leave stem attached to each piece (you should have 4 nice steaks). Carefully place steaks on cookie sheet. Brush steaks lightly with oil, and sprinkle with 1/4 teaspoon of the curry powder. Bake 15 minutes.
• Meanwhile, in food processor, place Curried White Bean Puree ingredients. Cover; process until smooth, scraping down bowl once. Empty puree into 1-quart saucepan. Heat over low heat until warm, stirring occasionally.
• After 15 minutes, carefully turn cauliflower steaks. Brush second side with oil, and sprinkle with remaining 1/4 teaspoon curry powder. Bake about 15 minutes longer or until florets are turning golden brown.
• Divide puree among 4 serving plates, spreading out so puree will show underneath steak. Top each carefully with 1 cauliflower steak. Sprinkle with sliced green onions.

Steps:

• 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.
• Cut enough florets from remaining cauliflower head to measure 3 cups. 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. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350°F.
• Heat 2 tablespoons vegetable 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 skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.
• Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.