Cauliflower Steak

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Cauliflower Steak

Recipe type: Yield: 2 Prep time: Cook time: Total time:


Piquillo sofrito, garlic cream and Marcona crumbs give this steak a ton of texture and flavor.

Ingredients:

Cauliflower

1     head     Cauliflower

1      T          Extra virgin olive oil

1                  Garlic clove – smashed

2                  Thyme sprig

                    Salt to Taste

                    White Pepper to Taste

                    Piquillo Sofrito (recipe below)

                    Garlic Puree (recipe below)

                    Almond Crumb (recipe below)

Piquillo Sofrito

6      oz         Onion – diced medium, about 1/2 of a medium-sized onion

4     cloves    Garlic – sliced

1/2    C         Extra virgin olive oil

1                   Piquillo pepper – diced medium (1 roasted red pepper can be substituted)

1 1/2  t         Salt

1/2     t         Smoked paprika

Garlic Purée

8     cloves   Garlic

1     C           Heavy cream

                    Salt – as needed

Almond Crumb

1      t          Lemon zest – chopped

1                 Garlic clove – microplaned or thinly sliced

1 1/2  C     Panko bread crumbs

3      t          Butter

1      t          Salt

1      t          Parsley – chopped

3/4  C         Almonds – very finely chopped   

Directions:

  1. Cauliflower
  2. Preheat the oven to 425°F. Cut the cauliflower in half, then trim the sides so they lay flat.
  3. Lightly rub cauliflower steaks with extra virgin olive oil, salt, and ground white pepper.
  4. Place on a sheet pan, and into the oven.
  5. Roast for 10 minutes, then flip and cook for 15 more minutes.
  6. Piquillo Sofrito
  7. In a large pot add olive oil. Once the oil is hot, add the onion. Cook over low heat for 15 minutes
  8. Add garlic and continue cooking over low heat for 15 minutes
  9. Add piquillo peppers, salt, paprika, continue cooking
  10. Stir frequently until jam-like, approximately one hour
  11. Strain
  12. Garlic Purée
  13. Peel garlic cloves and make sure to remove any bottoms from garlic.
  14. Add garlic to a stainless steel pot and cover the garlic with 1 inch in cold water.
  15. Over medium heat, bring garlic to a simmer. Once at a simmer, remove garlic and discard hot water, start fresh again with cold water. Complete this step three times.
  16. Repeat this step one last time, using heavy cream until the cloves are just covered. Add salt to taste and slowly bring to a simmer. Allow to steep 15 minutes until fully tender but not falling apart. Do not scorch or brown.
  17. Add the garlic cream to a blender. Puree until smooth, check seasoning before serving.
  18. Almond Crumb
  19. Heat a large saute pan on medium heat. Once the pan is warm, begin melting butter. Melt butter until it almost starts to brown.
  20. Add lemon and garlic clove and cook, mixing for 30 – 45 seconds. Rawness should be cooked out.
  21. Add panko bread crumbs and salt, mixing constantly to as not to burn bread crumbs. Mix and toss until bread crumbs are golden to a deep golden brown. Toss parsley in at the end.
  22. Immediately spread out on a sheet tray lined with parchment and allow to cool to room temperature.

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