Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 large heavy cauliflower (see May, 2013, issue of our newsletter's "Tricks and Tips" for cutting instructions) 1 cup water 2 Tablespoons olive oil, divided 1 large sweet onion, sliced into thin half-rings salt and pepper to taste a pinch of nutmeg Optional mix-ins for the puree—herbs, nutritional yeast, tamari, milk, cream or butter DIRECTIONS Preheat oven to 350 degrees. Cut cauliflower as directed. Set steaks aside. Combine remaining cauliflower with water in a lidded saucepan, bring to a boil, reduce heat to simmer and cook until very tender. Take out three cups of cauliflower and all the liquid (save the remaining cauliflower for another recipe.) Puree cauliflower and cooking liquid. Add salt, pepper and nutmeg just to enhance. Place in a saucepan on low heat until time to serve. Heat 1 Tablespoon oil in an large oven-proof skillet. Stir in onions, reduce heat and cook until browned, about 45 minutes, stirring occasionally. Remove from pan and set aside. Add remaining oil to the pan. Wait until it is hot before placing the cauliflower steaks in the pan. Sear over medium high heat for 5 minutes per side, until browned in spots. Place pan in oven and bake 20-30 minutes, until the stem is tender and easily pierced with a fork. Serve hot steaks on a puddle of puree and place caramelized onion on top. Copyright © 2013 Stefanie Samara Hamblen |
