The Health Benefits of Eating Cauliflower Steak with a Cauliflower Puree

Parker Jewish Institute is proud of our culinary team. We encourage all Parker members, whether a patient/resident, visitor or employee, to eat a well-balanced, nutritional diet.

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Today, we are sharing a recipe for cauliflower steak with a cauliflower puree. Cauliflower is a superfood that is rich in nutrients, such as vitamin C, vitamin B6, vitamin K, folate, potassium, magnesium, phosphorus, manganese, and fiber. This low-calorie and low-sodium vegetable supports cell growth. It is recognized for maintaining a healthy digestive tract and lowering the risk of colon cancer. When specially prepared, this vegetable can become a flavorful main-course dish.   

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Ingredients:

1 (24 oz) cauliflower head

12 oz – vegetable broth

1 tsp – kosher salt

1 pinch ground black pepper

2 tbsp – olive oil

3 tbsp – butter cubes

4 oz – cream/ half and half

Instructions:

Preheat oven to 350 degrees F.

Using a very sharp knife and starting at top center of the cauliflower, cut a one-inch thick slice.

Set the cauliflower steak aside.

Cut the remaining cauliflower into small 1/2 inch florets pieces.

In a medium pot, bring vegetable broth to a boil over medium-high heat.

Add  salt, and cauliflower florets, and bring it to a boil.

Cover the pot and allow it to cook for 15 minutes until the cauliflower is very tender.

Next using a slotted spoon, transfer the cauliflower florets into a food processor.

Add butter, half and half, and the  broth.

Process the cauliflower until smooth, then add thyme and process until combined. Set aside in a hot box.

Heat 2 tablespoons of oil in a large skillet over medium-high heat.

When the pan is heated, place the nice side down and give it a nice sear.

Sprinkle each side with salt, pepper and thyme. Cook for 4minutes on each side.

Place it in the hot oven and bake it for 10 minutes.  

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