Purple Power

As any of my children will tell you, I have a problem with purple.  My glasses are purple, and so is my purse. My clothes tend toward the purple spectrum. So when Penn Farm had purple cauliflower it had to be purchased. And I thought we should feature it in our first Southern Sole Food Challenge meal!

But after we got it, we needed to know what to do with it.  After browsing, I decided to follow the cauliflower steak angle that I had enjoyed when the Man of the House and I went to The Open Kitchen. I found a recipe on Epicurious for Cauliflower Steaks with Cauliflower Puree.  I loved it immediately because the ingredients were:

  • 1 1 1/2-pound head of cauliflower
  • 1 1/2 cups water
  • 1 cup whole milk
  • 2 tablespoons vegetable oil plus additional for brushing.

All  available in the house….we used the two percent milk and buttermilk from South Mountain Creamery to boil the cauliflower in, and used olive oil rather than vegetable oil, and put in some additional salt and some left over potatoes.

As specified in the recipe, we first:

Preheated oven to 250°F. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.

Then:

We cut enough florets from remaining cauliflower head to measure 3 cups. We combined the florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. We brought it to boil and cooked until cauliflower florets were very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry.

This is what the reserved cooking liquid looked like:

Yup. It’s pretty purple alright.

After they dried out in the oven, we transferred the florets to blender. We added reserved 1 cup cooking liquid and pureed until smooth. We then returned the puree to same saucepan and increased the oven temperature to 350°F.

Then we heated 2 tablespoons olive oil in heavy large ovenproof skillet over medium-high heat. We brushed the cauliflower steaks with additional oil and sprinkled with salt and pepper. We added the cauliflower steaks to skillet and cooked until golden brown, about 2 minutes per side.

We transferred the skillet to oven and bake cauliflower steaks until tender, about 10 minutes.

Then rewarmed the cauliflower puree over medium heat. We divided the puree between our plates; topped them each with cauliflower steak.

Our puree was lovely and purple…

The purple and white vegetable component of dinner was accompanied by a lamb sausage, yogurt, fresh mint curry – all local and organic –

The Picky Eater wouldn’t try the puree or the cauliflower or the curry 😦 but she did have a sausage in a hot dog bun. Everyone else enjoyed the purple meal.

And this is certainly a good start for the Family Foodie and the Challenge!

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2 Comments to “Purple Power”

  1. I’ve been wanting to make cauliflower steaks for awhile now–but now I’m jonesing for some purple cauliflower puree to go with it! So pretty. Perfect 1st SSFC post!

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