Heat oven to 350 degrees. Cut two 1" thick "steaks" (slices) of cauliflower cutting through the stem also. Set aside. Cut 3 cups of florets from the remaining head of cauliflower. Combine florets, water, and milk in a saucepan and add salt & pepper. Cook until glitter are very tender - about 10 minutes. Strain, reserving 1 cup of cooking liquid.
Transfer florets to a blender. Add half of reserved cooking water and purée until smooth. Return to saucepan.
Heat 2 Tablespoons of olive oil in ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks and cook until golden brown, about 2 minutes per side. Transfer the skillet to the oven and bake until cauliflower steaks are tender - about 10 minutes.
Treatment cauliflower purée, divide among two plates, top with cauliflower steaks and serve.
From: FOOD52 e-mail, 3/9/14
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (19g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 35 (90%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 1.5mg||0 %|
|Sodium 296.9mg||10 %|
|Potassium 21.9mg||1 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.7g|
|Protein 0.5g||1 %|
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Calories per serving: 39
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