Vegetarians rejoice because you can have steak too — it’s just a different kind of steak. I’ve often read cauliflower steak recipes and thought It sounds so simple, yet the presentation is of restaurant caliber. This rendition uses all parts of the cauliflower to make a cauliflower puree that’s simple yet elegant.
> 1 head cauliflower, cut into 1-inch thick “steaks”
> 2 tablespoons olive oil
> salt and pepper
> 1 cup quinoa
> 1 leek, rinsed and sliced
> 1 clove garlic, chopped
Cook the quinoa in 2 cups water over simmering water, until cooked through, about 15 minutes.
Meanwhile, heat 1 tablespoon olive oil in a small pan and roast the steaks on each side until golden brown. Season with salt and pepper.
To make the cauliflower puree, cut the remaining cauliflower ends including the stalks into small florets and blanch until tender. Preheat oven to 350°F and spread florets on a baking sheet. Cook for about 15 minutes.
In a medium pan, heat 1 tablespoon olive oil. Saute the leek and garlic. Add the cauliflower florets and season with salt and pepper. Cook until cauliflower is tender. Puree mixture in a blender until smooth.
To assemble the dish, fold together quinoa and 1 cup cauliflower puree in a medium bowl. Place a bed of the quinoa mixture and top with a cauliflower steak on each plate. Garnish with roasted vegetables.
Makes 4 servings.
Adapted from The Wall Street Journal.