Cauliflower Steaks and Purée with kalamata olive lemon sauce
large head cauliflower
leftover from cutting the steaks
freshly ground pepper or white pepper
To make the steaks
Slice the cauliflower down the center to cut it in half.
Cut two equal steaks (one from each half), about ½" thick.
Pat dry the steak with a paper towel.
Heat 2 tablespoons canola oil in a 12" cast iron skillet over medium-high heat until it is about to start smoking.
Add the cauliflower steaks and move them around the pan to coat with oil over medium-high heat.
Cook until until golden, then flip and reduce heat to medium. Continue cooking until the cauliflower is tender.
Season on both sides with kosher salt and freshly ground pepper.
Move cauliflower to warm plates.
To make the sauce; add the pine nuts to the pan and stir to toast (quickly), then remove the pan from the heat.
Whisk in 2 tablespoons butter, 2 tablespoons lemon juice, the kalamata olives and chopped parsley until the butter is melted.
Spoon over the cauliflower steaks.
Garnish with parsley and a lemon slice.
To make the cauliflower purée
While the steaks are cooking; bring steamer to a boil
Steam the cauliflower for 10 to 15 minutes, until the cauliflower is tender.
Transfer to a blender or food processor with the butter, warm milk, salt and freshly ground pepper.
Blend until smooth, but so it still has some texture.
Set aside and keep warm.
Recipe from SaltPepperSkillet.com