Ingredients
1headcauliflower
1cupchicken broth,or vegetable broth
salt
3tbspunsalted butter,cut into chunks
freshly ground black pepper
1tspfresh thyme,chopped
2tbspvegetable oil,divided
Preparation
Preheat the 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 half-inch pieces.
In a medium pot, bring the chicken or vegetable broth and 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 half a cup of the broth from the pot, along with the butter, and process until smooth. Taste and adjust seasoning with salt and freshly ground pepper.
Add the thyme and process until just combined. Discard the remaining broth and transfer the cauliflower purée back to the pot.
Heat 1½ tablespoons of the vegetable oil in a large ovenproof skillet over medium-high heat. Add the cauliflower steaks to the skillet, nice side down (whichever side is prettier), and then drizzle the cauliflower steaks with the remaining oil.
Sprinkle each steak with salt and a few grinds of fresh black pepper. Cook for 4 to 5 minutes until the first side is golden brown.
Flip the cauliflower steaks over and transfer the pan to the oven. Bake for about 10 minutes, until tender.
Rewarm the cauliflower purée over medium heat. Divide the purée between 2 plates, and then top each with a cauliflower steak, nice side up.
