The idea for this recipe came to me after I discovered an amazing documentary series on Netflix called Chef’s Table, which debuted last year. Each episode of the show focuses on a world-renowned chef and gives an intimate view of their life, their restaurants and their journey to mastering their craft. It’s beautifully done and so inspiring — I binge-watched the entire first season in just a few days. You can watch the trailer below.

One of the featured chefs on the series is Dan Barber, the chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York. After learning about him, I was eager to try some of his recipes; a quick Google search led me to his Cauliflower Steak with Cauliflower Purée in Bon Appétit and Food52’s Genius Recipes column. The recipe goes along with Barber’s nose-to-tail, whole-farm eating approach, as he uses the center of the cauliflower to make the “steaks” and the remaining florets to make the purée. I love the idea as a way to jazz up the trendy cauliflower steak, so I decided to feature my own slightly adapted version here.

What you’ll need to make Cauliflower steaks

How to make Cauliflower steaks

To begin, use a sharp knife to cut two 1-inch-thick slices from the center of the cauliflower. Cut the remaining florets into 1/2-inch pieces.

In a medium pot, bring the broth and 1/2 teaspoon of 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 cauliflower is very tender.

Use a slotted spoon to transfer the cauliflower to a food processor. Add 1/2 cup of the broth from the pot, along with the butter.

Process until smooth, then add the thyme and process until just combined.

Heat 1-1/2 tablespoons 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 1/2 tablespoon oil. Sprinkle each steak with 1/4 teaspoon salt and a few grinds of black pepper.

Cook until the first side is golden brown, 4-5 minutes. Flip the cauliflower steaks over and transfer the pan to the oven. Bake until tender, about 10 minutes.

Rewarm the cauliflower purée. Then, divide the purée between 2 plates, and top each with a cauliflower steak, nice side up.

Please find original recipe here.