London Broil over Charred Cauliflower Cream

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This recipe was inspired by one I came across in a magazine, for a steak paired with whipped feta cheese. I recreated the kosher version with creamy cauliflower and onion, and the tartness here just pairs so well with the meat. This dish can be made with any sliced rare meat, such as skirt steak or french roast.

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Ingredients

FOR THE CREAM

1 cauliflower head, cut into bite size pieces
1 whole vidalia onion
1 lemon, juiced and zested
3 sprigs fresh thyme
¼ tsp ground white pepper
1 Cup extra virgin olive oil + extra

garnishes

Maldon salt
Pomegranate arils 
Micro greens or baby arugula

for the steak

Any steak that can be seared rare and sliced thinly will work here: skirt steak, sliced London broil, Denver steak, flat iron…

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Preparation

Preheat the oven to 400°F

1. Line a baking sheet with parchment paper, drizzle with olive oil and arrange the cauliflower on it in a single layer. Drizzle additional olive oil over the cauliflower, season with salt and roast until golden brown, 20-25 min.

2. In a separate dish, place the whole onion. Drizzle it with olive oil and roast in the oven for 45 min.

3. Place the roasted cauliflower in a strong blender such as a Vitamix. Peel the onion, cut it into quarters and add it to the blender. Add the lemon zest to the blender along with half the juice. Add the thyme, white pepper and 1 cup of EVOO. Blend until smooth, season with salt to taste and blend until combined.

For the steak

1. Season your steak with salt and pepper, or any rub of choice. Sear in a hot cast iron skillet until a nice crust develops and steak is medium rare. Put it aside and let it rest. Once it rests, slice it thinly, against the grain and at an angle. 

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To Serve

1. Spoon the cauliflower cream onto the plate and spread it out evenly. 

2. Layer thinly sliced meat over the cream, finish with maldon salt, pomegranate arils and micro greens or baby arugula.