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OK, so it’s January. A new year and the inevitable resolutions. I didn’t do the formal list thing this year, but I have been trying my best to eat whole, unprocessed foods, more veggies and less meat for some time.

Here’s a new fun veg preparation I tried with cauliflower. While vegetables are most often thought of as side dishes, I find this one satisfying as the main course.

Cauliflower Steak with Cauliflower Puree
Serves two. Based on a recipe from Bon Apetit
Prep time: 10 minutes
Cooking time: 15 minutes 

1 head of cauliflower
1 cup whole or low fat milk
1/4 cup cream (optional; add additional milk or stock as substitute)
1/3 cup chicken stock
2 cloves roasted garlic
1 TBSP grated Parmesan cheese
olive oil
salt & freshly ground pepper

Preheat oven to 400 degrees.

Cut the cauliflower in half from top to stem, then cut 1″ slabs from center cut. Break the remaining cauliflower in florets, place in a saucepan, cover with the liquids and season. Simmer until tender. Place the tender cauliflower and roasted garlic and Parm in a blender along with enough liquid to make a thick a puree.

Meanwhile, brush both sides of the slabs with olive or vegetable oil, season with salt and pepper, and sautee on both sides until golden. Roast in the oven until tender, about 10 minutes.

To serve, divide puree onto two plates and top with the slabs.