|2 Tbsp||Olive Oil|
|Kosher salt and ground pepper|
|1 bag||Foothill Farms Cream Soup Base & Sauce Starter Mix (#096T or #067T)|
|1 gal||Hot water (180°-190°F)|
|1/2 cup||Gorgonzola sauce or blue cheese sauce|
Wash cauliflower and remove the tough outer leaves. Leave stem intact. Cut base so that it can stand up without moving.
Place cauliflower, base side down, on work surface. Using a sharp knife, and starting at top center of cauliflower head, cut down the center of the head to divide it in half. Then cut 4 3/4"-thick slices (2 off each half).
In a large nonstick pan over medium-high heat, heat oil. Add steaks, season with salt and pepper. Sear 2 to 3 minutes per side until golden brown. Or brush steaks with oil, sprinkle with salt and pepper and roast in oven at 400F for 15-20 minutes.
Pour water into mixing container. Pour contents of Sauce Mix (28 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved and sauce is smooth.
In a separate bowl, mix together 1 pint of sauce with cheese. Reserve warm. Cover and refrigerate remain cream soup base.
Remove cauliflower from pan and place on plate. Top with 1/3 cup Blue Cheese or Gorgonzola Sauce.