5 Ingredients or Fewer
Dan Barber's Cauliflower Steaks with Cauliflower Purée
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56 Reviews
1903
October 29, 2023
My first review. Have made this many times over the years and love to add crumbled French roquefort to the puree.
Joan S.
March 17, 2022
I just made this recipe tonight. It was very good and a keeper. Instead of adding water and milk I added chicken (it could be vegetable) broth. Thank you for the recipe.
BostonFoodDoc
March 31, 2020
Made this tonight - wonderful! And really, quite simple. I think it will be a regular here (my meat-loving husband loved it, too), and I might try some of the tweaks others have recommended just to play around a little. Thank you for a great recipe!
lalf
March 15, 2020
I reviewed this recipe in 2013. Since then, I’ve made it so many times I’ve lost count. I started to play with Dan Barber's brilliant 'template’ shortly after my first try — and I haven’t looked back; I thought it deserved elevating. My husband now begs for it as dinner. So consider trying some of the following changes:
The steaks — less work, no sauteeing:
Make sure to use a large cauliflower! Heat oven to 450 degrees. Cut two 1.5-inch-thick cauliflower slices. Brush them with oil and sprinkle with S&P. Then roast the steaks on a baking pan for 50 minutes, about 25 minutes per side, until dark golden.
The puree:
When making the puree, instead of the 1.5 cups water, add 1 cup of veg or chicken stock to the florets and milk. Add a rounded 1/4 tsp ground coriander to the pot when you sprinkle on the salt and pepper. Cook until the florets are very tender. You should be left with just the right amount of liquid in the pot with the cooked florets to blend into a beautiful-tasting puree with just the the right amount of creaminess. I use a stick blender for this.
Plating:
Plate as per the recipe. But before serving, sprinkle liberally (or less so, if you like) with a good dukkah! Yotam Ottolenghi’s recipe for dukkah is excellent.
The steaks — less work, no sauteeing:
Make sure to use a large cauliflower! Heat oven to 450 degrees. Cut two 1.5-inch-thick cauliflower slices. Brush them with oil and sprinkle with S&P. Then roast the steaks on a baking pan for 50 minutes, about 25 minutes per side, until dark golden.
The puree:
When making the puree, instead of the 1.5 cups water, add 1 cup of veg or chicken stock to the florets and milk. Add a rounded 1/4 tsp ground coriander to the pot when you sprinkle on the salt and pepper. Cook until the florets are very tender. You should be left with just the right amount of liquid in the pot with the cooked florets to blend into a beautiful-tasting puree with just the the right amount of creaminess. I use a stick blender for this.
Plating:
Plate as per the recipe. But before serving, sprinkle liberally (or less so, if you like) with a good dukkah! Yotam Ottolenghi’s recipe for dukkah is excellent.
Alma D.
March 14, 2020
Thanks for this great recipe. I made this and enjoyed it very much! I will make it again I’m sure. I want to do a soup and salad lunch with the purée. Can’t wait to try all of the variations I see in all the reviews. Thanks for this great addition to my vegetarian recipes.
Alma
Alma
Ellen K.
February 14, 2020
I love this recipe, but I borrow the cooking technique from Barber's Carrot steak dish (not vegetarian). Simple modification, use left over meat fat to do the initial sear on the cauliflower steaks instead of oil. When transferring to the oven cover the bottom of a heavy pan or dutch oven with a piece of tin foil and set on top of the steaks. Something about the weight of the pan makes the cauliflower steaks cook up to be the perfect consistency.
epicharis
March 24, 2018
Good, simple, a nice way to use a cauliflower, but I agree the puree by itself needs a bit of a boost. Even a few garlic cloves didn't do much. It might make a nice base for soup, though!
tosacem
January 21, 2018
Made as is and it was delicious but can see the adjustments people made to recipe. It will now be in my veggie rotation.
jayaymeye
December 10, 2017
This is a good base recipe, but I agree that it needs some sprucing up. I tried to keep it as close to the recipe as written so I could give relevant feedback. Tasting it as-is, I felt the puree needed more. I added a smidgen of grated (microplane) garlic, a bit of olive oil. It could certainly handle parmigiano reggiano or pecorino. I could see adding butter as well. We make something similar as a vegetable-based white sauce for pasta, but add much more garlic (simmer with the cauliflower), butter, and pecorino. As-is, a good base for further creations.
Ryely D.
August 8, 2015
I first seasoned the cauliflower steaks with garlic powder, salt, pepper and a light shake of beef bouillon powder on each side. Then browned them. It was great!
Rowan M.
December 6, 2015
you just made Dan curse,
bullion powder? jesus christ its a cauliflaur, can you not just eat it and appreciate it for what it is without having to add some powdered fake meat to it? I am cringing so hard right now.
bullion powder? jesus christ its a cauliflaur, can you not just eat it and appreciate it for what it is without having to add some powdered fake meat to it? I am cringing so hard right now.
Ron
May 29, 2015
Disappointing
Could just be my stove, but medium high turned my steaks black; also,even though the heat was too high, it still took much more time to reach Browning point than two minutes
Could just be my stove, but medium high turned my steaks black; also,even though the heat was too high, it still took much more time to reach Browning point than two minutes
michelle_a
May 27, 2014
Incredibly simple & delightful recipe. I did have to keep the cauliflower in the cast iron much longer on each side (about 6-9 mins per) to really brown them, which in turn cut down the time in the oven. I added capers & fresh lemon juice to the puree as well, which brightened up the dish. Next time, I'd add a meaty protein to really make this a robust meal; but this was very lovely as is.
Ellen F.
April 2, 2014
This recipe looks great except that I don't use milk---has anyone tried this with milk alternatives? Another great variation is my Cauliflower Steaks Topped with Savory Quinoa and Caramelized Onions! Take a look...http://veganamericanprincess.com/cauliflower-steaks-topped-with-savory-quinoa-garnished-with-caramelized-onions-plus-chilled-asparagus-soup-to-start/
Andochina
April 3, 2014
I've made mashed potatoes with just water and good olive oil and it came out great, I would think that could work with the cauliflower as well for a completely vegan meal.
Andochina
March 19, 2014
This was some hot cauliflower-on-cauliflower action. I made it as is, and served with roasted brussell sprouts, which were also great on top of the puree. Can also be experimented with endlessly. A great vegetarian dish.
Emdog
October 26, 2015
Such a dreary day, meat is bad for you, blah blah blah and "This was some hot cauliflower-on-caulifower action" made me laugh. I'm still smiling! Thank you.
Sarah A.
February 9, 2014
I love the simplicity of this dish, but I decided to borrow the technique and complicate the flavors a bit more: toasted walnuts and honey to the purée, and a drizzle of pomegranate molasses glazing the top of the steak. For color and bite, I made a gremolata with parsley, lemon, pink peppercorn, and garlic.
Grace V.
February 11, 2014
sarah - well this is just happenstance and happy chances. love your take on the dish! i'm giving this lovely recipe a go but with a bit of caramelized onion, goat cheese, and also, toasted walnuts. side salad of shredded brussel sprouts, heirloom toms, muscats, and blood orange+shallot dressing.
Shannon
February 5, 2014
I used unsweetened almond milk instead of the whole milk and let the cauliflower florets cook until most of the liquid was gone (took less than 20 minutes) and then used an immersion blender to puree what was left in the pot (instead of straining, saving liquid, blending). Added some soy free earth balance to the puree to make it more creamy. I left the cauliflower steaks in the oven for an extra 10-20 minutes and sprinkled with a bit of garlic salt once cooked. Great meal!
pkpk
February 4, 2014
Great Recipe ! I made it with a little modification, I fried and baked the cauliflower and used thousand island dressing for the source. Try it.
allans
November 9, 2013
okay - so I've been staring at this recipe and beautiful picture for a week, got a gorgeous head of cauliflower and made it as written for tonight's meal. EXCELLENT! So simple, yet so satisfying. This is going to be a mainstay in my rotation. Thanks!
kgindermaur
July 7, 2013
Like lalf below, I ended up baking the steaks for slightly longer than recommended. The whole milk/cauliflower puree was velvety, rich, and satisfying!
Ellen W.
June 23, 2013
Wonderful - I added fresh corn to the puree - then topped the cauliflower with roasted red pepper sauce. Paired with a tomato, cucumber, and Greek olives salad, it was a delicious dinner!
lalf
April 13, 2013
I just made this tonight, with a lovely, sweet cauliflower from the farmers' market. Followed directions exactly but found I definitely needed more minutes over the medium-high heat to achieve that rich brown caramelization in my non-stick pan. My steaks also needed few more minutes in the oven to be firm but done. I used almond milk (Trader Joe's) in place of the milk. The resulting sauce was velvety thick, fluffy and rich. Truly beautiful dish, and most satisfying! We loved it.
EmHaleVT
April 7, 2013
Excellent. As previous comments stated, we served this as a side dish. The plating looked beautiful with the white purée base, salmon, a half cauliflower tree, and sautéed leeks and greens. The dish was quick and easy and I will absolutely make this again.
barbara960
March 5, 2013
I am making this right now- I think I'll add a piccata twist to the steaks with a little lemon juice and capers.
spatula
April 11, 2013
I am going to use your suggestion, Barbara 960, plus top them with a fried egg.
ReeceAmy
March 4, 2013
OMG - this is amazing! Made it for lunch. Put the steaks on a bed of Mujaddara (lentils, brown rice, carmelized onions) and a salad with a tangy vinaigrette. So good. Next time I may add a drop of truffle oil to the steaks.
Gail H.
March 3, 2013
I made this tonight for dinner as a side to roasted chicken. It was so easy and tasted divine! The contrasting textures are just wonderful… silky purée and nutty, caramelized ‘steak’. My husband asked if I could make the “gravy” on Sunday morning to serve over biscuits!
caroline0ne
February 28, 2013
I loved this and it was gorgeous; but I would want to serve an entree on the plate with it. Any ideas for an entree?
saltandserenity
March 1, 2013
I made it for dinner one night and topped it with some fried eggs. The creamy yolk was very delicious mixed into the puree!
Kristen M.
March 1, 2013
I think a braised meat with a rich, winey sauce to mix into the puree would be amazing. Or if you want to stay vegetarian, in the original article I recommended a lentil salad on the side.
Bob Q.
January 23, 2018
If you want to jazz it up as a main course try topping with carmalized wild mushrooms and onions finished with some marsalla (for a sweet taste) or good red wine reduction (for more of a meaty finnish.)
Brunch D.
February 26, 2013
So simple, affordable, beautiful and delicious! I made a blackening spice from chili powder, paprika, nutmeg and s&p for the steaks and topped the whole thing with sauteed golden beet greens with anchovy paste, Worcestershire sauce and sesame oil. Gave a nice richness to the dish.
Ole A.
February 21, 2013
Add grated nutmeg to the pureé - makes it taste like bechamél sauce, it's delectable!
Renée (.
February 19, 2013
I made just the steaks, last night (didn't have time to make the purée), and they were absolutely delicious! My husband couldn't believe that it was only a little canola oil, salt and pepper. Next time, I'll make the purée, but the cauliflower steaks were perfect!
ejm
February 19, 2013
so, maybe it is gilding the lily; but, after preparing my steaks I made a quick topping by putting the pan back on the stove after the steaks were done, adding a bit of olive oil, panko and capers and topped the steaks once the panko was toasted. Really good!
Lionessg
February 19, 2013
Some roasted beets would make for a delicious taste and color contrast with this dish. I can't wait to try it!
Rob M.
February 18, 2013
I happened to buy a head of cauliflower shortly before coming across this recipe. I made it today. Looks good, tastes great, under a half hour, it's a keeper. Oh, I sliced some mushrooms into tree shapes, sautéed them & spread them around the outer rim of the puree. Is that taking the theme too far?
KelsoKitchen
February 18, 2013
I'm making this tomorrow for a friend that's vegan. Any idea if water or broth would be a reasonable substitute for the milk? Either way, I'm serving it along with another genius recipe, the Patrica Wells Lentil Salad.
Kristen M.
February 18, 2013
Yes, I do think that water or broth would be a good substitute for the milk -- the pectin in the cauliflower makes it creamy regardless. On the post, others suggested cashew butter and almond milk. Hope you like both recipes!
sheilabeth
February 17, 2013
Can hardly wait to try this! Love cauliflower and this looks fabulous. Would be fun with the Cheddar Caulliflower too because of the color.
Renée (.
February 17, 2013
Just bought a gorgeous cauliflower at the farmers market, yesterday. Now I know what I'm going to do with it!
Peter
February 17, 2013
Sounds great but doesn't it take a seriously large skillet to hold 2 cross sections of cauliflower at once? Or do I just have bigger than typical heads of cauliflower at my disposal?
Kristen M.
February 17, 2013
The size of cauliflower he specifies (which is on the smaller side) has plenty of room in a 12-inch skillet. But if your cauliflower is too big for your pan, you could always sear each steak on its own, then finish roasting on a baking sheet.
hardlikearmour
February 15, 2013
I made this using 2 smallish heads of romanesco, and it was delicious! Nice presentation and a good contrast between the creamy purée and caramelized steak.
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