Cauliflower Steaks & Puree with Mushroom & Garlic Skewers (Vegan)

For the skewers:
Preheat oven to 350ºF. Slice off the top 1/4″ of your garlic; if using individual cloves, peel them. Place garlic on a double layer of tinfoil, drizzle with 2 teaspoons of olive oil and add a pinch each of salt and pepper. Wrap tightly in foil, place onto a small pan to catch and leakage, roast for about 1 hour. Garlic will be golden brown and shriveled. Cool completely.

While the garlic is roasting, soak the bamboo skewers, set aside. In a separate bowl, whisk the remaining 1 tablespoons of olive oil and the vinegar, add mushrooms and toss to coat. Cover with plastic wrap and refrigerate until ready to assemble the skewers.

When the garlic has finished and is cool enough to handle, gently peel the skin away from each individual clove. Begin skewering the garlic and mushrooms, alternating so there is a garlic clove between each mushroom. Set aside until cauliflower is almost finished.

For the cauliflower:
Preheat oven to 300ºF. Rinse the cauliflower and pat dry. Cut the head in half, straight down through the center core. Take each half, cut straight down, 1″ from the taller center-edge, creating two 1″ thick steaks. Set steaks aside.

Break up the remaining cauliflower into small florets. In a small saucepan, combine florets, coconut milk, water, and a pinch each of salt and pepper. Bring to a boil, cover and simmer until fork tender, about 15 minutes. Strain, reserve the liquid, add the liquids back to the pan and keep warm over low heat. Add florets onto a rimmed baking sheet bake for 10-15 minutes until they have dried out a bit.

While florets are drying out in the oven, heat olive oil in a large skillet over medium/high heat. Brush each side of the steaks with oil, and sprinkle each side with a pinch salt and pepper. Brown the steaks, about 3-4 minutes on each side.

By this time the florets have finished drying, the skewers are assembled, and the steaks are ready for the oven. Transfer dried florets into your blender, puree with 1 cup of reserved cooking liquids. Transfer steaks onto rimmed baking sheet, bake for 10 minutes until tender. Add skewers to skillet, saute each side 3-4 minutes.

Divide puree between plates, top each plate with a cauliflower steak, and 2 mushroom and garlic skewers.

Recipe for cauliflower steaks and puree adapted from Bon Appetit February 2008 issue.