Tender, crispy, savory, creamy, and sweet all meet up for dinner.
Rosemary Cauliflower Steaks with Cauli-Avocado Purée and Caramelized Onions
Tender, crispy, savory, creamy, and sweet all meet up for dinner.
Author: APB: Eats
Ingredients
- 2 heads of cauliflower (to make 4 thick cauliflower steaks + cauliflower purée)
- 1 to 2 tablespoons dried rosemary (depending on size of steaks)
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper to taste
- 2 to 3 tablespoons Earth Balance spread
- ½ to ¾ cup avocado
- 2 garlic cloves
- 2 red onions, thinly sliced
Instructions
- Preheat oven to 400 degrees.
- Remove leaves and trim stem end of cauliflower heads, leaving core intact (this is important -- this is what holds the cauliflower steaks together). Place cauliflower, core side down, on a work surface. Using a large knife, slice cauliflower directly down the center of the core (so you have 2 halves). Cut one 1-inch steak out of each half, slicing just to the left and then just to the right of the center core to get steaks. Set steaks aside.
- Take all of the remaining cauliflower florets (that are not part of the 4 steaks) and place in a large pot. If some florets are very large, chop them down a bit first. Cover florets with water, place pot on stove top, cover, and bring to a boil (just as you would do for mashed potatoes). Once water is boiling, reduce heat and boil until cauliflower is very soft (a fork goes in without pressure).
- Place red onion slices into a skillet with a drizzle of olive oil and salt and pepper to taste. Cook until they become deep purple, stirring frequently (about 30 minutes).
- While florets are boiling, melt Earth Balance and stir in dried rosemary, ½ teaspoon of the salt, and freshly ground black pepper. Using a pastry brush, brush this mixture onto both sides of cauliflower steaks, including the steaks' sides. Heat a cast-iron skillet (or a regular pan, if you don't have one) until it's very hot. Working in 2 batches, pan-sear cauliflower steaks until golden brown, about 3-5 minutes per side (or longer if you prefer them darker). Transfer steaks to a baking sheet. Roast cauliflower steaks until tender, about 10-15 minutes.
- While the steaks are roasting in the oven, drain the finished cauliflower florets. Place florets in a food processor with ½ to ¾ cup avocado, 1 to 2 garlic cloves, ½ teaspoon of the salt, and freshly ground pepper. Purée until creamy and smooth. (You may have to do this in 2 batches if your food processor's bowl isn't large enough.) Serve immediately.