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Epicurious
Bon Appétit

Cauliflower Steaks with Cauliflower Purée

By Dan Barber

4.2

(82)

Image may contain Plant Vegetable Cauliflower and Food
photo by Lisa Hubbard

Few ingredients, big payoff: Large "steaks" are cut from a head of cauliflower, sautéed until golden, then baked until tender. They're served over a simple purée made from the cauliflower florets. An impressive first course, this can also be a lovely side. Just sear two mahi-mahi fillets in butter and place them alongside the cauliflower.

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