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Roasting whole garlic cloves alongside the cauliflower softens them just enough so that they mash easily into the softened butter. Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well.
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To get started with this particular recipe, we have to prepare a few components. You can cook strip steak with cauliflower puree and roasted garlic potatoes using 26 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Strip Steak with Cauliflower puree and roasted garlic potatoes:
- Get Herb Butter
- Take 1 stick Unsalted Butter
- Prepare 2 tbsp Finely Chopped Chives
- Make ready 2 tbsp Finely Chopped Parsley
- Prepare 1 tbsp Lemon Juice
- Get 6 clove Garlic
- Get 1 each Small Shallot
- Get 1 tsp Sea Salt
- Prepare 1/2 tsp White Pepper
- Make ready Garlic Potatoes
- Take 2 cup Small Fingerling Potatoes
- Prepare 6 clove Garlic
- Make ready 1/2 tbsp Sea Salt
- Take 1 pinch Finely Chopped Chives
- Take 2 tbsp Olive Oil
- Make ready Cauliflower Puree
- Get 1 head Cauliflower
- Prepare 4 tbsp Unsalted Butter
- Get 1 tbsp Salt
- Take 1 tsp White Pepper
- Take 4 tbsp Boiling Water
- Make ready Steaks
- Get 2 each N.Y. Strip Steaks
- Take 1 tbsp Sea Salt
- Take 1 pinch Ground Cumin
- Make ready 1/2 tbsp Crushed Peppercorn Melange
Rewarm the cauliflower purée over medium heat. You will have more than enough of the cauliflower purée and the salsa. Transfer skillet to oven and roast until cauliflower stems are. By roasting the cauliflower for this purée, we bring out deep, nutty flavors.
Instructions to make Strip Steak with Cauliflower puree and roasted garlic potatoes:
- Herb Butter: Peel and place the garlic and shallots into a oven safe pan and drizzle with olive oil. Cover top of pan with aluminum foil tightly and place in 375°F oven for 35 minutes. Remove and let cool before adding to food processor.
- Herb Butter: Add all ingredients, including roasted garlic and shallots, to a food processor and blend until everything is incorporated making sure to scrape down the sides several times while blending. Do not over blend or butter will start to melt.
- Herb Butter: Lay out some clear kitchen plastic and use a spatula to get all the butter onto the sheet. Wrap it tightly up into a log and put in the refrigerator for 1-2 hours to set. Can be used for steaks, fish, sautéing veggies, or on grilled breads.
- Potatoes: Slice fingerling potatoes in half and place in oven safe baking dish. Peel the garlic and add them along with the salt and some olive oil over the top of it all. Bake at 400°F for 30 minutes. Top with Chives when plating.
- Cauliflower Puree: Steam the cauliflower in a large covered pot with enough water to cover the bottom. Cook for 12-15 minutes til fork tender then remove from heat and do not drain water.
- Puree: Add cooked cauliflower to blender or food processor with salt, pepper, and butter and blend for a few seconds. Slowly add remaining boiling water until cauliflower is a nice puree. Milk or cream could be used instead of water if desired for a for sweeter and creamier puree. Put a dollop on plate before steaks and spoon it out a little.
- Steaks: Large pan on high heat with light drizzle of grapeseed oil or clarified butter. Salt the steaks on both sides and a pinch of Cumin then gently place in pan. Slightly reduce heat and Sear for 4-5 minutes per side for a nice crust and med-rare steak. Remove from heat, cover and let rest for several minutes.
- Steaks: After meat has rested slice against the grain into several nice strips as seen in pic. When plating, top the steaks with the peppercorn melange and some herb butter.
The resulting dish has a complex flavor that's suited to more of a starring role in a Lightly browning the onion and garlic in butter enhances their sweetness and complexity. Your choice of liquid means you can go sweet and. A cauliflower steak served on a bed of creamy sweet potato mash and lentils. Topped with a tangy cilantro-lime dressing and a garlicky tahini sauce. Creamy romesco sauce layered over wild rice and topped with roasted beets and green garlic.
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