Cauliflower Steaks with Cauliflower Purée
Three years ago, during my last night in New York, I dined at Blue Hill and cried because my food was so good. Or maybe it was the emotion and the wine pairing. Regardless, they were kind enough to substitute a vegetarian alternative for my main dish. This is what they brought me... a steak! 1 hour 10 min – serves 2 1 1 1/2-pound head of cauliflower 1 1/2 cups water 1 cup whole milk 2 tablespoons vegetable oil plus additional for brushing 1. Preheat oven to 250°F. 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. 2. Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 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, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minute...