This is a fabulous vegetarian entrée, and is delicious as a shared appetizer, as well.  We use herb olive oil for this recipe, but feel free to add any herbs of your choice!

What You’ll Need:

2 heads of cauliflower

1 pound sunchokes

1 pound assorted mushrooms, sliced (crimini, portabella, etc.)

½ cup olive oil, divided (you may need more as you go)

1 teaspoon, fresh garlic, minced

1 cup chicken stock

Coarse sea salt and fresh ground pepper

What to Do:

Preheat oven to 400 degrees.

In a medium size sauce pan, add 1 cup chicken stock and bring gently to a boil.   Cut 1 head of cauliflower into small florets and place in simmering stock.  Cover pan and cook until cauliflower is soft and tender, or about 10 – 15 minutes. Drain cauliflower and place in food processor or a deep bowl that will handle an emersion hand blender. Add 1 Tablespoon of olive oil, and a pinch of coarse salt and pepper. Blend until cauliflower is smooth and creamy.

Next, take leaves off cauliflower.  Slice one head into 1-inch steaks and place on baking sheet. In a small mixing bowl, add 3 Tablespoons herbed or plain olive oil, fresh garlic, salt and pepper.  Mix well and lightly coat each side of the cauliflower steaks with olive oil mixture. Reserve 1 tablespoon of olive oil for sunchokes.  Roast steaks for 15 minutes, then gently turn over and roast for another 15 minutes.

Wash sunchokes and dry off.  Slice in half and place on baking sheet and toss with remaining olive oil mixture. Be certain the sunchokes are completely covered with olive oil.  Roast the same as cauliflower steaks.

In a medium sized sauté pan, heat 1 Tablespoon olive oil and add sliced mushroom, fresh, chopped garlic and sea salt and pepper.  Saute until mushroom are soft, or about 15 minutes.

Now build your plate.  Add ½ cup of warm cauliflower puree to plate and smear into a  nice shape.  Place 1 cauliflower steak over puree and top with sunchokes and mushrooms.

Serves 4 – 6.