1 1 1/2-pound head of cauliflower
1 cup chicken broth (sub veggie broth as option)
1-2 cups water
2 tablespoons vegetable oil plus additional for brushing
Oven 250 degrees if using the second puree option
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.
Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, water, and chicken broth in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain off liquid into a separate bowl.
First Option (non bake): Transfer florets to a blender. Add 1 cup of reserved cooking liquid and puree until smooth.
Second Option (bake): Spread florets on large rimmed baking sheet, and bake at 250 degrees for 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth.
Cooking Steaks: Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2-7 minutes per side. On second side, cover skillet with foil, allowing the steaks to breathe lightly. If steaks brown completely before they are cooked through, add them to the oven at 350 until tender.
Recipe adapted from Bon Appétit (February 2008)