Cauliflower Steaks Good Housekeeping

By TFerg

Ingredients

• 1 1/2 C fresh or frozen cranberries, rinsed
• 1/3 C red wine vinegar
• 1/3 C cranberry juice
• 1 Bay leaf
• 2 Sprigs fresh lemon thyme or thyme
• 2 Tbsp. maple syrup
• 1 Head Caulifloewr (1 1/2 lbs.)
• 1 C Whole milk
• 2 Tbsp. vegetable oil, plus more for brushing

Details

Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

In bowl, combine cranberries, vinegar, juic and 1/3 C water; chill 3 hrs.

Transfer cranberry mixture to med. nonreactive saucepot. Heat to simmering on med. Add bay leaf and lemon thyme; simmer 20 min. or until reduced by about two-thirds. Remove and discard herbs. Transfer half of cranberry mixture to blender. Blend until smooth; return to pot. Simmer 10 min. on low, stirring occasionally. Stir in maple syrup, pinch of salt and 1/4 tsp. black pepper. Let coll completely. Makes about 1 1/2 C.

Meanwhile, preheat oven to 350 F. With sharp, heavy knife, starting at top center of cauliflower head, cut two 1-in.-thick slices, cutting through stem end. Set cauliflower steaks aside. Cut enough florets from remaining cauliflower head to measure 3C. In med. saucepan, combine florets, 1 1/2 C water, milk and 1/2 tsb. each salt and pepper. Heat to boiling on high; cook until florets are very tender, about 10 min., stirring occasionally. Strain, reserving 1C cooking liquid.

Transfer florets to blender. Add half of reserved 1 C cooking liquid and puree until smooth. Add more of the liquid, if desired, and puree again. Return puree to same saucepan.

In heavy, 12-in. ovenproof skillet, heat 2 Tbsp. vegetable oil on med-high. Brush cauliflower steaks with additional oil and sprinkle with 1/4 tsp. each salt and pepper. Add cauliflower steaks to skillet and cook 2 to 3 min. per side or until golden brown. Transfer skillet to oven and bake cauliflower steaks 10 to 12 min. or until tender.

Rewarm cauliflower puree on med. Divide puree between 2 plates; top each with cauliflower steak. Serve with cranberry sauce.