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Cauliflower Steaks and Purée with kalamata olive lemon sauce
Whether you are vegan, vegetarian or even a complete carnivore, the good news is this is a "steak" for everyone.
Course
Main
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
Author
Justin McChesney-Wachs
Ingredients
1
large head cauliflower
2
tablespoons
canola oil
1/8
cup
pine nuts
2
tablespoons
butter
2
tablespoons
lemon juice
1/4
cup
kalamata olives
sliced
chopped parsley
Cauliflower puree
3
cups
cauliflower florets
leftover from cutting the steaks
1
tablespoon
butter
1/4
cup
warm milk
1/2
teaspoon
kosher salt
freshly ground pepper or white pepper
Instructions
To make the steaks
Slice the cauliflower down the center to cut it in half.
Cut two equal steaks (one from each half), about 1/2" 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.