Cauliflower Puree and Steaks

 Tonight we decided to put a little more effort into dinner than we usually do. We made cauliflower steaks with a cauliflower puree and purple mashed potatoes. This was a surprisingly filling and delicious dinner. The cauliflower puree wasn't completely smooth but it had a great texture to it. As for the potatoes, who doesn't love naturally colored produce? The potatoes came out a nice deep blueish-purple, and when lemon juice is added to the top it becomes a vibrant pink. (Picture to come).

Ingredients

1 large head of cauliflower

1 teaspoon olive oil

½ cup original almond milk

2 ounces pepper-jack shredded Daiya cheese

2 tablespoons nutritional yeast flakes

1.     Preheat oven to 350 degrees.

2.     Remove any excess lower leaves from the head of the cauliflower and cut in half.

3.     Cut about ¾ of an inch slices of cauliflower from each half of the head. We were able to get two cauliflower steaks out of one head.

4.     In a pan on medium heat add 1 teaspoon of olive oil. Cook each steak for about 3 minutes on each side and place on a baking sheet.

5.      Bake for about 15-20 minutes, or until fork tender, flipping after about 10 minutes.

6.     Cover the top of the steaks with Nutritional Yeast Flake and Avocado sauce and set oven to broil. Leave in oven until the edges of the cauliflower are golden brown.

7.     While the cauliflower is baking, cut the remainder of the head into smaller pieces and boil until tender.

8.     Strain the cauliflower and add to a food processor.

9.     Add ½ cup original almond milk and blend together until smooth.

10.  Transfer to a bowl and stir in 2 ounces of pepper-jack Daiya (or more if you wish) and 2 tablespoons nutritional yeast flakes.