Cauliflower Steaks with Cauliflower Puree

Cauliflower Steaks with Cauliflower Puree

Servings 4


  • 2 heads cauliflower
  • 2 cups chicken or vegetable broth
  • Salt
  • 1/3 cup plus 2 teaspoons unsalted butter cut into chunks*
  • Freshly ground black pepper
  • 1 T fresh thyme divided (or more to taste)
  • ¼ cup vegetable oil divided


  1. 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.
  2. 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.
  3. 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.
  4. Taste and adjust seasoning with salt and pepper.
  5. 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.
  6. 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.
  7. To plate, divide the puree between 4 plates, then top each with a cauliflower steak, nice side up. Garnish with a sprig of thyme.
  8. These will keep nicely in a tightly sealed container for a few days.

Recipe Notes

*For dairy free you can substitute coconut oil

About the Chef

My focus is on providing healthy meals for busy families, using locally sourced ingredients that are seasonal and fresh.

–Chef Deborah

Vineyard Catering & Personal Chef

© 2018 Vineyard Catering & Personal Chef | All rights Reserved

Member of The United States Personal Chef Association

Member of the United States Personal Chef Association

A graduate of Culinary Business Institute



Contact Chef Deborah