Kitchen notes · a little help before you start
Cauliflower Steaks with Cauliflower Purée
Cauliflower earns the whole plate here, with golden edges above a soft, buttery spoonful underneath. You get to enjoy the same vegetable in two very different textures, joined by a little fresh thyme. Give each plate its own cauliflower steak and let that creamy base catch the first cut.
- Total
- 45 min
- Original yield
- Serves 2
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course · Sides
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted · Steaming
- Preparation & total time
- Total: 31–60 minutes
- Dish type
- Pizza
A few quick notes
1. Cut through the center
Start at the top center of the head and cut through the stem for the two thick steaks, leaving the leaves intact.
2. Save the smaller pieces
The florets left after cutting the steaks become the puree. Chop those pieces smaller before they go into the broth.
3. Brown the prettier side first
Put the nicer side down in the skillet. After flipping and baking, that side faces upward on the plate.
Get to know the ingredients
Broth for the puree
Either chicken or vegetable broth is listed. Save the measured portion of cooking broth for blending before discarding what's left.
Butter in chunks
The unsalted butter goes into the food processor with the tender cauliflower and broth; cut it into chunks as listed.
Fresh thyme
Add the chopped thyme after the puree is smooth and seasoned, then process only until it has mixed through.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Cauliflower Steaks with Cauliflower Purée
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Make a soft landing
Rewarm the puree, spoon it between the plates and place a cauliflower steak on each, with its prettier side showing.
A little more help as you go
Use an ovenproof skillet
The skillet moves directly from browning the steaks on the stove to baking them in the oven after they're flipped.
Divide the oil
Most of the vegetable oil heats in the skillet; drizzle the remaining portion over the steaks before seasoning them.
A few questions you might have
How thick should the steaks be?
Cut the two center slices one inch thick, taking the knife through the stem to make the steaks.
How soft should the florets be before blending?
Steam them until very tender, then lift them out with a slotted spoon and blend them with broth and butter.
Does all the steaming broth go into the puree?
Use the half cup specified for blending. The remaining broth is discarded after you've transferred the puree back to the pot.
How do I know when to flip the steaks?
Let the first side turn golden brown before flipping them and moving the skillet into the oven to finish cooking.
Can I season the puree before plating?
Yes, taste it after blending with the butter and broth, then adjust salt and pepper before adding the thyme.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: onceuponachef.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.