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1
For the skewers: Preheat oven to 350 degrees F. Slice off the top 1/4 of your garlic; if using individual cloves, peel them.
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2
Place garlic on a double layer of tinfoil, drizzle with 2 teaspoons of olive oil and add a pinch each of salt and pepper.
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3
Wrap tightly in foil, place onto a small pan to catch and leakage, roast for about 1 hour.
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4
Garlic will be golden brown and shriveled.
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5
Cool completely.
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6
While the garlic is roasting, soak the bamboo skewers, set aside.
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7
In a separate bowl, whisk the remaining 1 tablespoons of olive oil and the vinegar, add mushrooms and toss to coat.
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8
Cover with plastic wrap and refrigerate until ready to assemble the skewers.
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9
When the garlic has finished and is cool enough to handle, gently peel the skin away from each individual clove.
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10
Begin skewering the garlic and mushrooms, alternating so there is a garlic clove between each mushroom.
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11
Set aside until cauliflower is almost finished.
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12
For the cauliflower: Preheat oven to 300 degrees F. Rinse the cauliflower and pat dry.
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13
Cut the head in half, straight down through the center core.
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14
Take each half, cut straight down, 1 from the taller center-edge, creating two 1 thick steaks.
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15
Set steaks aside.
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16
Break up the remaining cauliflower into small florets.
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17
In a small saucepan, combine florets, coconut milk, water, and a pinch each of salt and pepper.
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18
Bring to a boil, cover and simmer until fork tender, about 15 minutes.
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19
Strain, reserve the liquid, add the liquids back to the pan and keep warm over low heat.
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20
Add florets onto a rimmed baking sheet bake for 10-15 minutes until they have dried out a bit.
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21
While florets are drying out in the oven, heat olive oil in a large skillet over medium/high heat.
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22
Brush each side of the steaks with oil, and sprinkle each side with a pinch salt and pepper.
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23
Brown the steaks, about 3-4 minutes on each side.
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24
By this time the florets have finished drying, the skewers are assembled, and the steaks are ready for the oven.
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25
Transfer dried florets into your blender, puree with 1 cup of reserved cooking liquids.
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26
Transfer steaks onto rimmed baking sheet, bake for 10 minutes until tender.
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27
Add skewers to skillet, saute each side 3-4 minutes.
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28
Divide puree between plates, top each plate with a cauliflower steak, and 2 mushroom and garlic skewers.
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29
Recipe for cauliflower steaks and puree adapted from Bon Appetit February 2008 issue.
