Habanero Cauliflower Puree and Adobo-Marinated Flank Steak

I bought some pretty orange cauliflower at the Union Square market and still had some adobo sauce leftover so thought I'd make something Mexican. I bought a habenero and some flank steak, too, and decided to make a spicy cauliflower puree to go with it. It was delicious and all the flavors really go well together, especially with some good spicy salsa. 

Habanero Cauliflower Puree

Ingredients:

1 head cauliflower (orange or white), cut into florets

3 small cloves garlic, peeled

1/2 a habanero

3 tbsp olive oil

1/2 tsp cumin

1 tbsp apple cider vinegar

1 tsp lemon juice

salt and pepper

Directions:

Put cauliflower, garlic, and jalapeno in a pot. Cover with water and add a liberal amount of salt. Bring to a boil, reduced to a lively simmer and cook until soft (8-10 minutes).

Reserve some of the cooking water and drain the rest. Discard the habaneros and put the cauliflower and garlic into a food processor. Puree, adding cooking water as needed to create a smooth puree. Add in olive oil. Return to pot and add remaining ingredients. Season to taste with salt and pepper.

Steak

Ingredients:

1 small flank steak

1/4 cup ancho adobo sauce

salt and pepper

1 tbsp olive oil

Directions: 

Season the steak with salt and pepper. Marinate it in the adobo sauce for 30 minutes to a few hours. Heat up a skillet, add oil, and cook for about 4 minutes on each side (or more if you want it to be more medium/well). 

Slice the steak. Scoop some cauliflower puree on the plate, top with steak, drizzle with salsa and top with chunky salsa if you have.