• 1 head large purple cauliflower
  • 1 14 ounces can full fat coconut milk
  • 1 1/2 cups of water
  • 2 tablespoons coconut oil
  • Salt & pepper

Passo a passo

  1. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower; set aside.
  2. Cut the remaining cauliflower into florets.
  3. Combine florets, water, and coconut milk milk in medium saucepan and bring to a boil; simmer until tender (approx. 10 minutes).
  4. Strain the florets over a bowl, reserving liquid.
  5. Transfer florets to food processor and begin blending. Slowly add cooking liquid, salt, pepper and coconut oil and puree until creamy and smooth, or desired consistency.
  6. Transfer to serving bowl.
  7. Heat coconut oil in heavy large ovenproof skillet over medium-high heat.
  8. Sprinkle steaks with salt and pepper.
  9. Sear each side until golden brown, about 2 minutes per side.
  10. Pre-heat oven to 350°F and place skillet in the oven, bake steaks until tender, about 10 minutes.
  11. To serve, mound some mash onto each plate; place steak on top and finish with gremolata.