s CAULIFLOWER STEAKS WITH CAULIFLOWER PUREE ** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
***
7-26-08 good but a lot of work
***
Bon AppTtit | February 2008


Few ingredients, big payoff: Large "steaks" are cut from a head of
cauliflower, sautTed until golden, then baked until tender. They're
served over a simple puree made from the cauliflower florets. An
impressive first course, this can also be a lovely side. Just sear two
mahi-mahi fillets in butter and place them alongside the cauliflower.

Makes 2 servings

Dan Barber


1 1 1/2-pound head of cauliflower
1 1/2 cups water
1 cup whole milk
2 tablespoons vegetable oil plus additional for brushing


Preheat oven to 250F.

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 350F.

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.


Per serving: 285 calories, 20g fat (3g saturated), 12mg cholesterol,
429mg sodium, 22g carbohydrates, 7g fiber, 10g protein (nutritional
analysis provided by Nutrition Data)

See Nutrition Data's complete analysis of this recipe

Return puree to same saucepan and increase oven temperature to 350F.


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.




Notes:

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