Ingredients
- 1 head of cauliflower
- 1 1/2 cups of water
- 1 cup whole milk
- 4 oz. Brie (any brie with edible skin)
- 2 Tbl. vegetable oil
- 1 Tbl. fresh parsley, finely chopped
- 1 Tbl. fresh chives, finely chopped
- 1 Tbl. lemon zest
Preparation
Step 1
Preheat oven to 350*.
Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
Cut enough florets from remaining cauliflower head to measure 3 cups.
Combine florets, 1 ½ cups water, and milk in medium saucepan and sprinkle with salt and pepper.
Bring to boil and cook until cauliflower florets are very tender, about 10 minutes.
Strain florets, reserving cooking liquid.
Transfer florets to blender. Add ½ cup of reserved cooking liquid and brie – puree until smooth.
Add additional liquid to desired consistency.
Return puree to same saucepan and season.
Warm puree over medium heat.
Heat large sauté pan over medium-high heat. Brush cauliflower steaks with oil and sprinkle with salt and pepper.
Add small amount of oil and cauliflower steaks to pan and cook until golden brown on both sides.
Transfer skillet to oven and bake steaks until tender (about 15 minutes).
Combine parsley, chives, and zest together to create gremolata.
To serve – pour equal amounts of puree onto each plate, top with a steak, and sprinkle with gremolata.