Dan Barber's Cauliflower Steaks with Cauliflower Puree

A vegetarian take on steak from chef Dan Barber chef and co-owner of Blue Hill and Blue Hill at Stone Barnes.

INGREDIENTS :
1.  1 1/2-pound head of cauliflower
2.  1 1/2 cups water
3.  1 cup coconut, almond, rice or other natural milk
4.  2 tablespoons vegetable oil, plus additional for brushing

PREPARATION:
1.  Heat oven to 250 degrees F.
2.  Using a sharp heavy knife and starting at top center of  cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end.
3.  Set cauliflower steaks aside.
4.  Cut enough florets from remaining cauliflower head to measure 3 cups.
5.  Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper.
6.  Bring to boil and cook until cauliflower florets are very tender, about 10 minutes.
7.  Strain, reserving 1 cup cooking liquid.
8.  Spread florets on large rim, medium baking sheet, and bake 10 minutes until slightly dry.
9.  Transfer florets to blender.
10.  Add reserved 1 cup cooking liquid to blender and puree until smooth.
11.  Return puree to same saucepan and increase oven temperature to 350 degrees.
12.  Heat 2 tablespoons vegetable oil in heavy, large, ovenproof skillet over medium-high heat.
13.  Brush cauliflower steaks with additional oil and sprinkle with salt and pepper.
14.  Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side.
15. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.
16. Warm cauliflower puree over medium heat.
17.  Divide puree between 2 plates; top each with cauliflower steak.