Cauliflower steak with cauliflower purée

Let’s be honest, cauliflower (or simply cauliflower) has long had a reputation as a pretty boring vegetable. Most of the time, we remember it simply rolled, fried in breadcrumbs or hidden under a heavy cheese sauce. However, today I will show you that it is juicy Cauliflower Roast can become a restaurant-worthy dish.

But who said cauliflower can’t be turned into a restaurant-worthy meal with minimal effort and a few inexpensive secrets?

We are making today cauliflower with…cauliflower. It’s a two-texture show: crispy, pan- and oven-caramelized steak (steak) and aromatic, mild cauliflower porridge with butter-sauteed leeks and sage. When these two elements meet on a plate, and we pour melted butter from the baking sheet on top, we get such a good balance that even meat fans ask for a repeat. 😉

What will you need for Cauliflower Roast?

• 1 large, beautiful head of cauliflower (it will be enough for both steaks and porridge)
• Couples: 1 pc. (if you don’t have it, you can replace it with onion)
• Garlic: a couple of lobes
• Butter: good quality, about 2-3 tbsp. spoons (for porridge and steaks – believe me, there won’t be too much here!)
• Aromatic herbs: fresh sage and thyme
• Olive oil (for baking)
• Spices: your favorite seasonings for steaks, salt, pepper

Cooking process: step by step

First, we wash the cauliflower. From the very middle, we carefully cut out several nicer steaks, a couple of centimeters thick, which we will bake. We keep all the remaining sides and scraps of cauliflower for the mash.

Part 1: Crispy and juicy cauliflower steaks

1. Steaming: After cutting the steaks, we first steam them for about 3 minutes. This is a very important step – they manage to soften from the inside, but keep their shape, do not fall apart and do not shrink. After steaming, we dry them very well.
2. Frying in a pan: In a heated pan with a little oil, we briefly fry the steaks on both sides to get a nice crust.
3. Baking in the oven: Transfer the steaks to a baking tray, add salt, sprinkle with your favorite spices and put a piece of butter on each one. Bake in an oven heated to 170 °C for about 15 minutes, until they are nicely browned and caramelized.

Part 2: Aromatic cauliflower mash

1. Cooking: While the steaks are cooking, boil the rest of the cauliflower completely in the pot and drain well in the set.
2. Stew the accessories: Melt 1-2 tablespoons of butter in a pan. Add chopped leek (or onion), chopped garlic and aromatic herbs – sage and thyme. Lightly saute everything over low heat until the leeks are soft and the butter is infused with the aroma of herbs.
3. Erasure: Put the boiled cauliflower and sautéed leeks with the herbs and whole butter into a food processor (blender) and grind to a puree. I like it better when the texture is still felt, but that’s up to you 😉

Serving

Pour warm cauliflower mash liberally into the bottom of the plate. We put the hot, fragrant and caramelized roast cauliflower on top. Finally, pour the remaining aromatic melted butter directly from the baking pan over the dish. The combination of butter, sage and roasted cauliflower is something incredible!

Delicious!