Piquillo sofrito, garlic cream and Marcona crumbs give this steak a ton of texture and flavor.
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)
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
8 cloves Garlic
1 C Heavy cream
Salt – as needed
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
- Preheat the oven to 425°F. Cut the cauliflower in half, then trim the sides so they lay flat.
- Lightly rub cauliflower steaks with extra virgin olive oil, salt, and ground white pepper.
- Place on a sheet pan, and into the oven.
- Roast for 10 minutes, then flip and cook for 15 more minutes.
- Piquillo Sofrito
- In a large pot add olive oil. Once the oil is hot, add the onion. Cook over low heat for 15 minutes
- Add garlic and continue cooking over low heat for 15 minutes
- Add piquillo peppers, salt, paprika, continue cooking
- Stir frequently until jam-like, approximately one hour
- Garlic Purée
- Peel garlic cloves and make sure to remove any bottoms from garlic.
- Add garlic to a stainless steel pot and cover the garlic with 1 inch in cold water.
- 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.
- 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.
- Add the garlic cream to a blender. Puree until smooth, check seasoning before serving.
- Almond Crumb
- Heat a large saute pan on medium heat. Once the pan is warm, begin melting butter. Melt butter until it almost starts to brown.
- Add lemon and garlic clove and cook, mixing for 30 – 45 seconds. Rawness should be cooked out.
- 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.
- Immediately spread out on a sheet tray lined with parchment and allow to cool to room temperature.