Cauliflower Steaks with Roasted Red Pepper & Cauliflower Puree

This dish is a nice change from the usual steamed or boiled cauliflower recipes and is adapted from Bon Appetit, February 2008.

Using a sharp knife and starting at the top center of the cauliflower head, cut two 1-inch-thick slices of cauliflower.  There you have it... cauliflower steaks!  Put these in a frying pan to which a few tablespoons of olive oil has been added.  Sprinkle the steaks with salt and pepper and fry until the steaks are golden brown. 

While the steaks are frying, cut cauliflower florets from the rest of the cauliflower and boil, along with two garlic cloves, until very tender.  Drain and add to the bowl of a food processor.  Add half of a roasted red pepper, herbs and 2-3 tablespoons Half and Half to make a smooth puree.

The seasonings I used in this puree were provided to me by Daregal, a company that sells fresh frozen chopped herbs.  What a great idea!  The package that was sent to me included 8 containers of Daregal's fresh frozen herbs:  Italian Parsley, Cilantro, Dill, Oregeno and Basil, along with two of their blends... Italian Blend and Original Blend.

I used a tablespoon of the Original Blend (basil, onion, oregeno, garlic, rosemary and thyme) in the puree.

Give all of that a whirl and there you have your Roasted Red Pepper and Cauliflower Puree.  It's the prettiest color, don't you think?

Put some puree on a plate and top it with one of the cauliflower steaks.  Add a little more puree to the top and you have a delicious and healthy side dish.

Daregal is having a recipe contest and the top prize is $500!  Read the rules here and don't forget to check out their website here.  These fresh frozen herbs last up to 36 months in the freezer and you'll see me using them often in my cooking!

PRINT RECIPE HERE