rosemary cauliflower steaks with cauli-avocado purée and caramelized onions

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.
  • 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
  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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).
  4. 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).
  5. 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.
  6. 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.