Servings:8

Although we’re not much into meatish fakes, you can indeed turn a firm, large cauliflower into steaks (of a sort) that deserve a knife and a fork. Rather than grill them outdoors, we’ve headed to the stove because we feel the sear from the skillet, followed by the more gentle heat of the oven, creates the best overall texture. We also let an Asian condiment do a lot of the work in balancing the flavors. Since this dish is a big finish to a meal, the courses that come before should be light and simple but with spiky, hot, or salty flavors so this plate doesn’t come out of the blue.

This recipe is excerpted from素食晚宴. Read ourreview.

Ingredients

For the purée

1 Tbs. roasted walnut oil
1/2 cup chopped yellow onion
1 Tbs. minced fresh ginger
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2-1/2 lb. sweet potatoes, peeled and cut into 1/2-inch cubes
1/2 cup unsweetened apple cider

For the steaks

2 large cauliflower heads (about 2 lb. each)
1/4杯花生油（或更多）
3/4 cup Thai sweet chili sauce, such as Mae Ploy

For the garnish

Panko breadcrumbs
Gingersnap cookies

Preparation

Make the purée

Set a large saucepan over medium heat for a couple of minutes, then add the walnut oil. Dump in the onion, ginger, salt, and pepper. Cook, stirring often, until the onion softens, about 5 minutes. Add the sweet potatoes and stir over the heat for 1 minute. Pour in the cider and bring to a simmer. Cover, reduce the heat to low, and simmer until the sweet potatoes are tender, about 25 minutes.
Transfer the contents of the saucepan to a large food processor and process until smooth, scraping down the bowl at least once.

Make the steaks

Position the rack in the center of the oven and heat to 375°F.
Trim the green leaves off the cauliflower heads, then slice them each in half through the stem. Starting at the cut side of each cauliflower half, make 1/2-inch-thick slices for as long as the slices will hold together. You should end up with about 4 slices per head (or 2 slices per half a head).
用中火将大型铸铁煎锅放置几分钟。在1汤匙花生中旋转，然后将一些花椰菜切片滑入煎锅中，可能不超过2片。煮一次，直到变成褐色，甚至有泡沫，大约8分钟。转移到大型有框烤盘上，再在煎锅中加入另一汤匙花生油，然后根据需要在其他批处理中煎炸其余油。
Once all the cauliflower slices are on the baking sheet, brush them with the chili sauce. Bake until tender and bubbling at the edges, about 10 minutes.
To serve, divide the sweet potato puree onto the serving plates and top each with a cauliflower steak.
要装饰，将相等的部分结合在一起，panko面包屑，然后粗糙的胶粘饼干撒在每份食物上。

Make Ahead Tips

Make the sweet potato puree up to 4 hours in advance. Store, covered, on the back of the stove.

There will inevitably be leftover cauliflower that is not cut into steaks. Save it in the fridge and use it in a day or two to make an easy dinner.