Food recipes
Cauliflower Steaks with Cauliflower Puree
Cauliflower Steaks with Cauliflower Puree Ingredients: cauliflower, raw water, bottled, generic milk, fluid, 1% fat, without added vitamin a and vitamin d oil, olive, salad or cooking Directions: Preheat oven to 250F....
Cauliflower Steaks with Cauliflower Puree
Ingredients:
cauliflower, raw
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
Directions:
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.
Ingredients:
cauliflower, raw
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
Directions:
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.