Food recipes
Cauliflower Steaks with Sweet Potato Puree
Cauliflower Steaks with Sweet Potato Puree
Ingredients:
Sweet Potato Puree:
Walnut oil
Onion
Ginger
Salt and pepper
Sweet potatoes
Apple cider
Cauliflower Steaks:
2 large cauliflower heads (about 2 pounds each)
1/4 cup peanut oil (or a little more)
3/4 cup Thai sweet chili sauce
Directions:
1. To make the puree: Set a large saucepan over medium heat for a couple of minutes, then add the walnut oil. Add the onion, ginger, salt and pepper. Cook, stirring often, until the onion softens, about 5 minutes.
2. Add the sweet potatoes and stir over the heat 1 minute. Pour in the cider and bring to a simmer. Cover, reduce heat to low and simmer until the sweet potatoes are tender, about 25 minutes.
3. Transfer to a large food processor and process until smooth, scraping down the bowl at least once.
4. To make the steaks: Position the rack in the center of the oven and heat to 375°F.
5. Trim the green leaves off the cauliflower heads and slice each in half through the stem. Starting at the cut side of each half, make 1/2-inch-thick slices for as long as they hold together; you should get about 4 slices per head.
6. Set a large cast iron skillet over medium heat for a few minutes. Swirl in 1 tablespoon peanut oil and add no more than 2 cauliflower slices. Cook, turning once, until browned and a bit blistered, about 8 minutes. Transfer to a large rimmed baking sheet and repeat with more oil and the remaining slices.
7. Brush the cauliflower slices with the chili sauce. Bake until tender and bubbling at the edges, about 10 minutes.
8. To serve, divide the sweet potato puree among plates and top each with a cauliflower steak.
Make Ahead:
Make the sweet potato puree up to 4 hours in advance. Store, covered, on the back of the stove.
Garnish:
Combine equal parts panko breadcrumbs and coarsely ground gingersnap cookies to sprinkle over each serving.
Note:
Thai sweet chili sauce is a thickened sauce of vinegar, sugar and chiles, sold in most larger supermarkets. Save leftover cauliflower trimmings for another meal.
Ingredients:
Sweet Potato Puree:
Walnut oil
Onion
Ginger
Salt and pepper
Sweet potatoes
Apple cider
Cauliflower Steaks:
2 large cauliflower heads (about 2 pounds each)
1/4 cup peanut oil (or a little more)
3/4 cup Thai sweet chili sauce
Directions:
1. To make the puree: Set a large saucepan over medium heat for a couple of minutes, then add the walnut oil. Add the onion, ginger, salt and pepper. Cook, stirring often, until the onion softens, about 5 minutes.
2. Add the sweet potatoes and stir over the heat 1 minute. Pour in the cider and bring to a simmer. Cover, reduce heat to low and simmer until the sweet potatoes are tender, about 25 minutes.
3. Transfer to a large food processor and process until smooth, scraping down the bowl at least once.
4. To make the steaks: Position the rack in the center of the oven and heat to 375°F.
5. Trim the green leaves off the cauliflower heads and slice each in half through the stem. Starting at the cut side of each half, make 1/2-inch-thick slices for as long as they hold together; you should get about 4 slices per head.
6. Set a large cast iron skillet over medium heat for a few minutes. Swirl in 1 tablespoon peanut oil and add no more than 2 cauliflower slices. Cook, turning once, until browned and a bit blistered, about 8 minutes. Transfer to a large rimmed baking sheet and repeat with more oil and the remaining slices.
7. Brush the cauliflower slices with the chili sauce. Bake until tender and bubbling at the edges, about 10 minutes.
8. To serve, divide the sweet potato puree among plates and top each with a cauliflower steak.
Make Ahead:
Make the sweet potato puree up to 4 hours in advance. Store, covered, on the back of the stove.
Garnish:
Combine equal parts panko breadcrumbs and coarsely ground gingersnap cookies to sprinkle over each serving.
Note:
Thai sweet chili sauce is a thickened sauce of vinegar, sugar and chiles, sold in most larger supermarkets. Save leftover cauliflower trimmings for another meal.
Printed from https://recipe.bluelayer.org/recipe/71603/cauliflower-steaks-with-sweet-potato-puree