s CAULIFLOWER STEAKS WITH CAULIFLOWER PUREE **
s 
|
s CAULIFLOWER STEAKS WITH CAULIFLOWER PUREE **
s |
|
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 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. 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 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. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||