Cauliflower Steaks with Tomato Olive Cauliflower Mash

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Ever since I first saw this idea of making cauliflower the main event I couldn't wait to try it. Cauliflower is having it's moment to shine and it is well deserved. It is a versatile ingredient and we are only now discovering all it has to offer. In this vegetarian recipe I added a dose of flavor to the mash with Sincerely Brigitte Tomato Olive cheese, it works really well on its own too, but the mix of the puree, the steak and the nuts is really the perfect bite.

  • Duration
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  • 2 ServingsServings

Ingredients

  • 1 large head cauliflower
  • 1 cup milk (any kind will do)
  • 1 large clove garlic, smashed
  • a dash of grated nutmeg
  • salt and pepper to taste
  • 1/2 cup Sincerely Brigitte Tomato Olive cheese
  • 2 tablespoon extra virgin olive oil
  • 1 sprig fresh rosemary, chopped
  • 1/3 cup skinned hazelnuts (either plain or toaste for 10 minutes with

Preparation

Pre-heat the oven to 375°F.

Cut two thick slices from the center of each cauliflower head to form two large "steaks." Chop the remaining cauliflower into bite-size florets and place them in a medium size pot with a lid. Add the milk. Season with garlic, nutmeg, salt and pepper and bring to a simmer over medium heat. Partially cover and cook until the florets are very tender, 10-12 minutes. In a food processor or with an immersion blender, puree the cooked cauliflower while still hot, then add the cheese and stir until melted.  Return the puree to the pot and cover to keep warm.

Meanwhile, in a large cast iron skillet or on a griddle, heat the EVOO over medium-high. Season the cauliflower steaks with the rosemary and salt and pepper. Cook, turning, until browned, 3-4 minutes on each side. Transfer to the oven; roast until deep golden and tender, 10 minutes.

Prepare the nuts if you are spicing them.

Divide the puree among two plates and top each with a cauliflower steak.  Sprinkle with nuts and enjoy.

Instead of just using plain hazelnuts, I made mine into Sweet and Spicy Rosemary Hazelnuts by combining the 1/3 cup nuts with 2 tablespoons brown sugar, 1 teaspoon chopped fresh rosemary, a dash of coarse salt and two dashes of hot sauce.  I roasted them in the oven at the same time as the cauliflower was in there for about 15 minutes.  You might want to make a bigger batch of these, they are really good.

Nutrition informationis based on using plain hazelnuts.