Preheat oven to 350 degrees 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 ½-inch pieces. In a medium pot, bring the broth and ½ tsp 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 ½ cup of the broth from the pot, along with the butter and process until smooth.

Taste and adjust seasoning with salt and pepper.

Add ½ T thyme (or more to taste). If serving right away, discard the rest of the broth and transfer the puree back to the pot to keep warm.

Heat 1 T vegetable oil in a large skillet over medium-high heat. Add the cauliflower steaks to the skillet, the best side down (you will most likely have to do one at a time); brush the top of the steak with ½ tsp oil. Cook until first side is golden brown, 3 to 4 minutes. Flip the steak over and cook for 3 minutes more. Transfer to a sheet pan lined with parchment paper. Once all of your steaks are done, sprinkle with salt, pepper and some a small amount of thyme . Bake until tender, about 10 minutes. Rewarm the puree over medium heat.

To plate, divide the puree between 4 plates, then top each with a cauliflower steak, nice side up. Garnish with a sprig of thyme.

These will keep nicely in a tightly sealed container for a few days.