Roasted Cauliflower Steak with Cauliflower Puree and Pan Roasted Vegetables

I made this recipe with my son a few weeks ago and since then he has texted for the recipe several times. This little video is for Oliver (and you!). I hope the photos help you remember so you can make it without a recipe. Oliver loves to cook and does so with thoughtfulness and always wants to get it just right.Me? I am a bit more of a wing it, make it happen, type of cook.My approach has the potential to be damaging… as you see here when I wasn’t paying attention when I made this dish. I had put the roasted vegetables on the plate, when the cast iron skillet slipped off the counter and landed on the slate floor. Nothing broke, but what a bang! Video Recipe: [vimeo]https://vimeo.com/154268072[/vimeo]Cauliflower Steaks with Cauliflower Puree and Colorful Roasted Vegetable ConfettiOne head cauliflower (try to find a big organic one)4 tablespoons olive oil1 teaspoon sea salt2 tablespoons raz el hanout or cumin or your favorite spice rub1 cup milk1 cup water or vegetable stock1 clove garlic1 tablespoon grass fed buttera few vegetables: carrots, raddichio, broccoli, eggplantThis is for fun and pleasure and adds color and excitement to this dish, so use whatever vegetables you have on hand. You only need a few. You could add diced carrots that you roast in the oven or pan roasted red onions, or zucchini pan fried…First slice the cauliflower into steaks and allow the side pieces to fall off. These pieces will become your puree. Starting at the top center, cut 3 1” inch thick “steaks” cutting through to the bottom core.Cut up the remaining side florets. Place the cut up florets into a small sauce pan. Brush the steaks with olive oil and heat a skillet. Sprinkle the steaks with salt and cumin or razel hanout. Allow the pan to get hot so that when you add the steaks to the skillet they will sizzle.Heat the small sauce pan with the florets and add the milk, water or stock, butter and garlic and allow to bring to a boil. Turn it down and allow it to simmer until the cauliflower is soft. Transfer the cauliflower florets to a blender and slowly add in 1/2 the liquid.You may not need all the liquid. Blend the cauliflower and if you need more liquid, add, being careful not to make it too soupy. You want this to be the consistency of mashed potatoes. Spoon the pureed in the bottom of a shallow bowl or on a wide plate.Meanwhile turn the steaks when they are brown and turn down the pan. Add your vegetables that will be pan roasted or you could roast them separately. As soon as the steaks tender, remove form the pan.Place vegetables on top of puree and serve!Serves 3