What are you making for your sweetheart this Valentine's Day? Laura's surprising her hunk with steak and potatoes. Well, sort of. See what's cookin' on this special episode of RVNG.
Cauliflower Steak with Floret Mash
1 head large purple cauliflower
1 14 ounces can full fat coconut milk
1 1/2 cups of water
2 tablespoons coconut oil
Salt & pepper
Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, set aside
Cut the remaining cauliflower into florets
Combine florets, water, and coconut milk milk in medium saucepan and bring to a boil, simmer until tender approx. 10 minutes
Strain the florets over a bowl, reserving liquid
Transfer florets to food processor and begin blending, slowly add cooking liquid, salt, pepper and coconut oil and puree until creamy and smooth, or desired consistency
Transfer to serving bowl
Heat coconut oil in heavy large ovenproof skillet over medium-high heat
Sprinkle steaks with salt and pepper
Sear each side until golden brown about 2 minutes per side
Pre-heat oven to 350°F and place skillet in the oven, bake steaks until tender, about 10 minutes
To serve, mound some mash onto each plate, place steak on top, finish with gremolata. (Recipe below)
1 1/2 cups pomegranate seeds (about 1 pomegranate)
1/3 cup pinenuts
1 teaspoon minced garlic
1 tablespoon chopped mint
Zest of 1 lemon
Juice of 1 lemon
Pinch of salt
Mix all ingredients together, serve in a bowl.
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