Cauliflower Steaks with Cheesy Cauli-Puree and Hazelnut Gremolata

This recipe sounded really daunting, but it wasn’t that hard to make. But…I didn’t love it. It was interesting. The cheesy cauliflower puree was good at first, but then I decided I didn’t like it. The cauliflower steaks were good on their own, and I would make those again. I don’t think the gremolata really added much to this dish.

rating: 7

Cauliflower Steaks with Cheesy Cauli-Puree and Hazelnut Gremolata
(Everyday with Rachael Ray, Dec. 2013)

serves 4


2 small to medium heads cauliflower
1/2 cup chicken or vegetable stock
1 cup whole milk (I used plain Almond milk)
1 large clove garlic, crushed
A little freshly grated or ground nutmeg
Salt and pepper
1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons EVOO
2 teaspoons chopped fresh rosemary
1/2 cup skinned hazelnuts, toasted
1/2 cup flat-leaf parsley leaves
1 lemon, zested


Preheat the oven to 375 degrees .
Cut two 1 1/2-inch-thick slices from the center of each cauliflower head to form 4 large tree-shaped “steaks”. Chop the remaining cauliflower into bite-size florets, about 4 to 5 cups, and place them in a medium pot with a lid. Add the stock, milk, garlic and nutmeg. Season with salt and pepper and bring to a simmer over medium heat. Partially cover and cook until florets are very tender, 10 to 12 minutes. In a food processor, puree the cooked cauliflower with the cheese. Return the puree to the pot and cover to keep warm.
Meanwhile, in a large cast-iron skillet or on a griddle, heat the EVOO over medium-high. Season the cauliflower steaks with the rosemary and salt and pepper. Cook, turning, until browned, 3 to 4 minutes on each side. Transfer to the oven; roast until deep golden and tender, 10 minutes.
Chop the nuts with the parsley and lemon zest to make the gremolata.
Divide the puree among 4 plates and top each with a cauliflower steak. Sprinkle with the gremolata.



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