Pan Seared Steak With Mushroom Sauce Cauliflower Puree Recipe

Cauliflower Steak with Mushroom Sauce Divalicious …

WebJan 17, 2018 · SAUCE. In a pan, melt the butter. Add the onion and garlic and cook for about 5 minutes, until golden and soft. Add the sliced …

Rating: 5/5(3)
1. Preheat the oven to 200C/400F degrees
2. Brush the cauliflower with the olive oil and place on a parchment paper lined baking tray
3. Roast for 30-40 minutes, turning over the slices half way and brushing the other side with oil.
4. In a pan, melt the butter

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Steaks with Mushroom Sauce and Cauliflower Puree

WebFor the mushroom sauce; melt the remaining butter in a non-stick medium frying pan over a moderate heat and gently cook mushrooms for 2-3 …

1. To prepare the cauliflower purée; cook the cauliflower in a large pan of boiling water with the crumbed vegetable stock cube for 15 minutes, or until tender. Transfer to a food processor or blender, add the melted garlic butter and purée for 1-2 minutes, or until the mixture is smooth. Season if required.
2. For the mushroom sauce; melt the remaining butter in a non-stick medium frying pan over a moderate heat and gently cook mushrooms for 2-3 minutes, stirring occasionally. Add the sherry and cook for 3-4 minutes or until the sauce is reduced and syrupy.
3. Heat a non-stick griddle pan over a moderate heat.
4. Put the steaks on a clean chopping board, season and brush with the oil on both sides.

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Cauliflower Steaks with Cauliflower Purée Once Upon …

WebApr 28, 2016 · Preheat the oven to 350°F. Using a sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of …

1. Preheat the oven to 350°F. Using a sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end and leaving the leaves intact. Set the cauliflower steaks aside. Cut the remaining florets into 1/2-inch pieces.
2. In a medium pot, bring the chicken or vegetable broth and 1/2 teaspoon salt to a boil. Add the cauliflower and bring back to a boil. Cover, reduce the heat to low and steam for about 15 minutes, or until the cauliflower is very tender. Using a slotted spoon, transfer the cauliflower to a food processor. Add 1/2 cup of the broth from the pot, along with the butter, and process until smooth. Taste and adjust seasoning with salt and freshly ground pepper. Add the thyme and process until just combined. Discard the remaining broth and transfer the cauliflower purée back to the pot.
3. Heat 1-1/2 tablespoons of the vegetable oil in a large ovenproof skillet over medium-high heat. Add the cauliflower steaks to the skillet, nice side down (whichever side is prettier), and then drizzle the cauliflower steaks with the remaining 1/2 tablespoon of oil. Sprinkle each steak with 1/4 teaspoon salt and a few grinds of fresh black pepper. Cook until the first side is golden brown, 4-5 minutes. Flip the cauliflower steaks over and transfer the pan to the oven. Bake until tender, about 10 minutes.
4. Rewarm the cauliflower purée over medium heat. Divide the purée between 2 plates, and then top each with a cauliflower steak, nice side up.

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