The “blizzard’s” over. Like any good New Yorkers we elbowed old ladies out of the way to get the last organic vegetables at Trader Joe’s. No kale? What will happen to us???
(We already had tequila, so I didn’t completely panic).
And then we realized the biggest horror of the storm…..
We’d have to cook dinner for ourselves.
I don’t know about you but nothing says comfort food like a big chunk of cauliflower.
Work with me.
So, cauliflower it is. It’s prepared like a steak. And cooks like a steak.
But doesn’t moo like a steak. Perfect for the inevitable blizzard rationing of the great snowstorm of 2015.
- 2 medium heads of cauliflower
- Olive Oil for brushing
- Kosher Salt
- 2 cups water
- 1.5 cups of heavy cream
- 1 teaspoon of garlic paste
- ¼ cup butter
- ¼ cup flour
- 2 cups milk
- 2 cups of freshly grated parmesan
- 4 large eggs
- Cooking Spray
- 1 cup of fried onions (crushed)
- 2 tablespoons of chopped parsley
- Preheat oven to 300 degrees.
- With a sharp knife, starting at the top of the cauliflower, cut a 1-1.5 inch thick slice of cauliflower for the “steaks”. Cut right through the stem. You should have 4 steaks. Cut enough florets from the remaining cauliflower to measure 4 cups. Brush cauliflower lightly with olive oil on both sides and sprinkle with salt and pepper. Lay cauliflower on baking sheet, seasoned side up and set aside.
- In a Dutch oven or large saucepan, bring florets, garlic paste, cream, pinch of salt and pepper to a boil. Stir periodically. Turn off heat when tender, between 10-12 minutes. Strain mixture, reserving 1 cup of the cream mixture. Lay the cauliflower on a baking sheet and place in the oven for about 10 minutes. Transfer florets to a blender along with the remaining cream mixture, pinch of salt and pepper and puree until thick and smooth. Add puree to a saucepan and reheat just before plating. Turn oven up to 350 degrees.
- In a saucepan, begin the cheese sauce. Add the butter and flour together under medium heat and stir until well combined. Add milk and stir thoroughly. Add parmesan cheese, ½ teaspoon of salt, dash of pepper and stir until cheese is completely melted. Turn down heat but keep pan on stove to reheat before serving.
- In a large sauté pan over medium heat, add the cauliflower steaks. Brown both sides, about 3 minutes on each side. Transfer to a baking sheet and transfer to oven for 10-12 minutes until the cauliflower is cooked through.
- While cauliflower is cooking, crack eggs into a large saucepan coated with cooking spray. Fry until just done. Repeat with remaining eggs.
- On individual plates, spoon the cauliflower puree. Add Cauliflower steak on top. Spoon warmed cheese sauce over. Top with fried egg, then garnish with parsley and a handful of crushed fried onions over each “steak.”