- 2 heads cauliflower
- 2 Cups heavy cream
- ½ Cup freshly squeezed lemon juice
- 1 Tablespoon honey
- 1 Cup extra-virgin olive oil
- 1 Teaspoon sea salt
- 1 Pinch of black pepper
- preserved lemon slices
- mustard greens
- Toasted Pine Nuts
Preheat the oven to 350 degrees F.
Place the cauliflower heads in a large pot filled with cold water and bring to a boil. Once boiling, remove the cauliflower and drain the liquid.
Place them back in the pot with fresh cold water and bring to a boil. Once boiling, drain and reserve ½ cup of the cooking liquid.
Cut the cauliflower into 1-inch thick steaks and reserve the trim. Place the trim on a baking sheet and dry in the oven for 5 minutes.
In the bowl of a food processor fit with a steel blade, add the dried trim, heavy cream and cooking liquid and purée until smooth. Season with salt and pepper, and set aside in a small saucepan over low heat to keep warm until ready to use.
To make the ladolemono sauce, whisk together the lemon juice and honey with salt and pepper in a small bowl. Continue whisking while slowly drizzling in soem olive oil to form a nice creamy emulsion. Refrigerate until ready to use.
Preheat a grill to medium-high heat. Rub 2 ot 4 tablespoons of the olive oil over the cauliflower steaks and season with salt and pepper. Grill until nicely charred and golden brown, about 2 minutes each side.
To plate, place a spoonful of the warm purée in the center of 4 plates. Top with the grilled cauliflower steaks and garnish each steak with 1 tablespoon of the ladolemono sauce, 1 to 2 slices of the preserved lemon, mustard greens and toasted pine nuts.