Fork's Cauliflower Steak

The staff at Fork restaurant was gracious enough to supply this recipe for cauliflower steak.

Yield: 2 portions

1 large head cauliflower
1 crushed clove garlic
2 Tbsp extra virgin olive oil
1 sprig of thyme

2 baby carrots
3 each mixed radish (watermelon, purple ninja, breakfast)
1 scant handful seasonal greens (baby mizuna, green and purple mustards, etc.)
1/4 cup dried currants rehydrated in champagne vinegar

1 cup marcona almonds
1/2 cup water
salt to tast

zest of 1 lemon

Method:
Slice cauliflower in 1/2 lengthwise from top of the crest to the stem. Square off both sides to create 1 inch thick "steaks". Season steaks with salt. Place in ziplock bag with olive oil, thyme and crushed clove of garlic. Poach in boiling water for 9 minutes, using a sauce pan or something equivalent to weigh down the cauliflower steaks if needed. After 9 minutes, carefully remove bag from boiling water and chill in ice bath. The cauliflower should be partially cooked at this point. Once cool, remove cauliflower from bag and sear in heavy bottom pan over high heat on both sides (this should take approximately 8 minutes.

Soak almonds in the water for up to 2 hours. Place almond mixture in blender with salt and process until smooth. If the mixture seems thick, add more water.

Using a benriner mandolin, shave carrots, radishes and remaining cauliflower trim very thin. Place vegetables in a mixing bowl with rehydrated currants and greens. Dress ingredients with lemon juice, olive oil and salt.

Plating:
Place almond puree on the base of the plate. Garnish puree with lemon zest. Place cauliflower steak on top. Add salad of shaved vegetables on top of cauliflower steak. Finish with a drizzle of olive oil.