Cauliflower Steak with Brandy Coconut Peppercorn Sauce
*note- the photo is actually celeric root steaks- it works whether using cauliflower or celery root!
1 head cauliflower
2 tablespoon ghee
1 tablespoon olive oil
2 tbls brandy
1 cup broth
1 tbl tapioca flour
Coconut cream (thickened cream from the top of a can of full fat coconut milk- save the liquid to use in another recipe.
Directions: Heat the oven to 350 degrees. Slice the ‘steaks’ from cauliflower head: slice cauliflower into 1-inch ‘steaks’, leaving the large stem at the bottom so it helps the ‘steaks’ hold together. If the steak doesn’t hold together, it’s ok, just sear any pieces that fall apart or use them for snacks.
Smash the peppercorns in a shallow plate with a flat bottomed glass. Set the cauliflower steaks on a plate, spritz one side with the oil, drag in the crushed peppercorns. Flip over and repeat on the second side. It’s ok if only a few peppercorns stick, they will all go in the sauce.
Heat a skillet over medium heat, add 1 tbls of gee to the hot pan. Carefully add the steaks, cook until golden browned on one side, flip and repeat, turning down the heat if you feel it’s too hot or the steaks are getting too dark.
Remove the steaks from the skillet, set in a pan in the oven to keep the them warm.
Pour the remining peppercorns into the skillet, sear for a few minutes. Pull the skillet away from the heat, add the brandy (never pour directly from the bottle). Place the skillet back over the flame, tip the pan slight to light the brandy (the flame will quickly subside.) Add the broth, simmer to slightly reduce. Whisk in the coconut cream, continue to simmer.
In the meantime, smash together the tapioca flour with the remaining ghee. Whisk into the skillet to thicken the sauce, let simmer while you remove the steaks from the oven. Once the sauce thickens slightly, pour over the steaks and enjoy.0