Cauliflower Steak over puree

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cauliflower-steak-with-puree

I am a big believer in eating first with your eyes.  When food is presented on a plate in a visually attractive or even striking way, it totally enhances the experience and I would even argue, makes it taste better. Presentation really elevates any dish. Thus naturally, these cauliflower steaks over puree is one of my favorite dishes to make. In fact, I was making it all summer long at our seasonal residence but it so completely translates into a beautiful autumn dish and can be a wonderful side for your Thanksgiving table! Some of my friends call it the "sexy dish", and why not? The multitude of rich colors, different textures and scrumptious morsels over the cauliflower puree really builds the anticipation for every mouthful. Moreover, purple is my favorite color, so I just adore working with this cauliflower. If you think about it, the name should really be cauliflower steaks over cauliflower puree with spicy herb oil, but that's way too long and somewhat boring, which this dish is anything but. Sometimes I call it "cauliflower two way"; get it? Cauliflower steaks over the cauliflower puree, haha. What ever you decide to call it, have fun making it and enjoy the delight of eating it!

cauliflower-steak-over-puree-ingredients

Ingredients: purple and white cauliflower heads, red and yellow jalapeño peppers, basil and parsley leaves, capers, olive oil, salt, marash pepper (or any other mildly spicy red pepper).

cauliflower-steak-over-puree-peel-cauliflower

Peel cauliflower and cut the base off, leaving some of the prettiest tiny leaves on the bottom intact. I like to roast them with cauliflower steaks.

cauliflower-steak-over-puree-sliced-cauliflower-steaks

Resting cauliflower on its flat base stem, slice it vertically creating three lobes, about 1/2-inch thick, with or without stem attached.

cauliflower-steak-over-puree-transfer-to-baking-sheet

Transfer “steaks” onto the baking sheet along with cauliflower florets, making sure there is enough space in between florets to promote beautiful browning.

cauliflower-steak-over-puree-season-with-saltcauliflower-steak-over-puree-season-with-pink-salt

Drizzle with oil and season with salt generously. Himalayan pink is my favorite for its exceptional nutrient qualities and pleasant saltiness.

cauliflower-steak-over-puree-sprinkle-marash-pepper

Season liberally with mildly spicy red pepper, garlic powder and cumin spices.

cauliflower-steak-over-puree-cauliflower

cauliflower-steak-over-puree-baked-cauliflower

Roast cauliflower at 425F for about 15 minutes, keeping a close eye on it.

cauliflower-steak-over-puree-white-cauliflower

Make cauliflower puree: Break white cauliflower head into medium size florets. Bring a large pot of salted water to boil, add florets and cook until very tender, about 8 minutes.

cauliflower-steak-over-puree-plating

Drain well, and then transfer florets into a food processor. Puree with butter, salt and squeeze of lemon until smooth. Set aside.

cauliflower-steak-over-puree-herb-oil

Make spicy herb oil: Add basil, parsley leaves, garlic, lemon zest, salt and oil to a food processor, emulsify. Taste and adjust the seasoning if needed. Transfer the oil into a small jar or container.

cauliflower-steak-over-puree-dice-hot-red-pepper

Cut jalapeño peppers in half and deseed both, then make thin strips and dice both varieties finely. I like to mix two colors for this dish but if red jalapeño is all you have or even green variety, dice that instead.

cauliflower-steak-over-puree-hot-pepper

Add jalapeño to the herb oil.

cauliflower-steak-over-puree-spicy-herb-oil

And stir to combine.

cauliflower-steak-over-puree-plating-the-dish

There are two ways you can serve this dish- family style or plated individually. Spread some of the cauliflower puree over your serving dish in a relatively thin layer. Top with roasted cauliflower “steaks” and florets.

cauliflower-steak-over-puree-foodblogger-svitlana-flom

cauliflower-steak-over-puree

Season with extra marash pepper and drizzle with spicy herb oil. Garnish with raw purple cauliflower crumbs, fried capers and basil leaves. Serve hot or room temperature.

cauliflower-steak-with-puree

Bon Appétit!
Svitlana

Cauliflower Steak over puree

recipe details

Serves 4

Ingredients

For the cauliflower steaks
  • 1 large head purple cauliflower
  • 1/8 teaspoon smoked Spanish paprika
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • generous pinch of marash red pepper
  • small basil leaves for garnishing
  • olive oil
For the cauliflower puree
  • 1 medium head white cauliflower
  • 1 tablespoon butter
  • 1/4 lemon, squeezed
  • salt
For the herb oil
  • 1/2 cup basil leaves, loosely packed
  • 1/2 cup parsley leaves, loosely packed
  • 1 garlic clove, minced
  • 1/2 yellow jalapeño, finely diced
  • 1/2 red jalapeño, finely diced
  • 1 small lemon, zested
  • 1/4 cup fruity extra-virgin olive oil
  • salt
Fried capers
  • 1 tablespoon capers, drained
  • vegetable oil

Directions

  1. Make cauliflower “steaks”: Preheat oven to 425F. Remove only the hardest outer leaves from cauliflower, leaving on any tender inner leaves intact. Trim stem to create a flat base. Resting cauliflower on its flat base, slice it vertically creating three lobes, about ½-inch thick, with or without stem attached. Transfer “steaks” onto the baking sheet along with cauliflower florets, making sure there is enough space in between florets to promote beautiful browning. Drizzle with oil and season with salt and spices liberally. Roast for about 15 minutes or until golden on top. Kitchen tip: there will be tiny pretty purple crumbs left after slicing the cauliflower, use them raw to decorate the final dish.
  2. Make cauliflower puree: Break white cauliflower head into medium size florets. Bring a large pot of salted water to boil, add florets and cook until very tender, about 8 minutes. Drain well, and then transfer florets into a food processor. Puree with butter, salt and squeeze of lemon until smooth. Set aside.
  3. Make spicy herb oil: Add basil, parsley leaves, garlic, lemon zest, salt and oil to a food processor, emulsify. Taste and adjust the seasoning if needed. Transfer the oil into a small jar or container. Add jalapeno and stir to combine.
  4. Fried capers: Pour a dash of oil into a small non-stick frying pan and add capers, cook until crispy, about 5 minutes. Drain on paper towels.
  5. There are two ways you can serve this dish- family style or plated individually. Spread some of the cauliflower puree over your serving dish in a relatively thin layer. Top with roasted cauliflower “steaks” and florets. Season with extra marash pepper and drizzle with spicy herb oil. Garnish with raw purple cauliflower crumbs, capers and basil leaves. Serve hot or room temperature.
 

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