Cauliflower Steaks with Cauliflower Puree
by
Carla Hall
Carla turns one humble cauliflower into a full restaurant-level vegetarian main. Roasted steaks get deeply caramelized, the leftover florets become a silky purée, and everything is finished with an herby gravy and Carla’s signature giant “Big Boy Breadcrumbs.”
Prep Time:
20 Minutes
Cook Time
35 Minutes
Serves:
2-3 Servings
Level:
Intermediate
Cauliflower Steaks & Purée
1 large head cauliflower
3 tbsp olive oil
2 tbsp toom garlic dip
2 tsp Dijon mustard
1 tsp smoked paprika
½ tsp kosher salt
½ tsp cracked black pepper
2 tbsp unsalted butter
½ cup heavy cream (or half & half)
¼ cup grated Parmesan
Herbed Gravy
1 tbsp butter
1 tbsp flour
1 cup vegetable or “no chicken” broth
1 tbsp soy sauce
1 tsp Dijon mustard
1–2 tbsp chopped fresh herbs (parsley, thyme, chives)
Big Boy Breadcrumbs
2 cups torn rustic bread
3 tbsp olive oil
1 tbsp butter
Kosher salt & pepper
2 tbsp chopped parsley
Ingredients
Step 1: Prep the Steaks
Preheat oven to 425°F. Slice 2–3 one-inch steaks from the center of the cauliflower; break the remaining florets apart.
Step 2: Season
Mix olive oil, toom, and Dijon. Brush onto both sides of each steak.
Combine smoked paprika, salt, and pepper; sprinkle over steaks.
Step 3: Roast
Place steaks on a sheet pan. Roast 20–25 minutes, flipping halfway, until golden and caramelized.
Step 4:
Make the Purée
Simmer florets in salted water until very tender (about 10 minutes).
Drain. Blend with butter, cream, Parmesan, salt, and pepper until silky.
Step 5:
Herbed Gravy
Melt butter, whisk in flour, cook 1–2 minutes.
Add broth, soy sauce, and Dijon; simmer until thickened.
Stir in chopped herbs.
Step 6:
Big Boy Breadcrumbs
Heat olive oil and butter in a skillet.
Add torn bread pieces and toast until deeply golden; season and toss with parsley.
Instructions
Spread purée on each plate
Top with roasted cauliflower steak.
Spoon gravy over the top and finish with crunchy breadcrumbs.