Photography by Angie Norwood Browne
1 head cauliflower
1 1/2c. water
1 cup non fat Milk
2 T. olive oil
Salt and Pepper
1/2 t. curry powder
1 bay leaf
tarragon for garnish
Heat oven 350. Cut cauliflower down middle to make 2 1″ steaks.
Cut enough florets from remaining head for 3 cups. Combine florets, water, milk, bay leaf, and curry in medium saucepan and add salt and pepper. Bring to a boil and cook until cauliflower is tender about 10 minutes. Strain, reserve 1 cup liquid.
Transfer to blender add 1/2 of liquid and blend until smooth. Add more liquid if desired.
Heat oil in grill pan. Brush cauliflower steaks with oil and sprinkle with salt and pepper. Cook cauliflower until browned about 2 minutes on each side. Transfer skillet to oven and cook until tender about 10 minutes.
Rewarm cauliflower puree over medium heat. Divide puree between two plates and top with steaks.
Garnish with tarragon.
Recipe inspired by Dan Barber from Food 52
Food styling by Emily Browne