Embrace the art of vegetarian cooking and elevate the humble cauliflower from a simple side to a stunning entrée with guidance from culinary maestro Gordon Ramsay. His Ramsay in 10 cooking series showcased this vegetarian dish, a delectable cauliflower steak recipe that will impress even the most dedicated meat enthusiasts.
You’ll learn to marinate, season, and sear each cauliflower steak to perfection, transforming this common vegetable into a gourmet centerpiece with a punch of flavor and sophistication. Join Ramsay in redefining vegetarian cuisine and discover how to make cauliflower the star of your next meal.
Cauliflower Steaks Recipe
Ingredients
- 1 cauliflower
- ⅓ stick butter
- 1 bay leaf
- 2 garlic cloves, peeled and crushed with the blade of a chef’s knife
- ⅓ Cup Almonds flaked, sliced or chopped
- 1 tsp cumin seeds
- 2 regular shallots
- 3 tbsp flat-leaf parsley leaves
Green Sauce:
- 2 tbsp mint leaves
- 2 tbsp dill
- 1 tbsp oregano leaves or ½ tsp dried oregano
- 2 tbsp red wine vinegar
- 2 tsp dark brown sugar
- 2 tsp Dijon mustard
- ⅓ cup olive oil
- Sea salt and black pepper to taste
Instructions
Preparing the Cauliflower Steaks
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Cauliflower: Cut the cauliflower into thick slices or ‘steaks.’
- Cook the Cauliflower: In a large pan, melt the butter over medium heat. Add the bay leaf, crushed garlic, cumin seeds, and shallots. Place the cauliflower steaks in the pan and cook until golden brown on both sides.
- Bake: Transfer the cauliflower steaks to a baking sheet and bake in the preheated oven until tender, about 15-20 minutes.
- Toast Almonds: In a small pan, toast the almonds over medium heat until golden brown.
Making the Green Sauce
- Blend Ingredients: In a blender or food processor, combine the mint, dill, oregano, red wine vinegar, brown sugar, Dijon mustard, and olive oil. Blend until smooth.
- Season: Season the sauce with sea salt and black pepper to taste.
To Serve
- Place the cauliflower steaks on plates.
- Drizzle with the green sauce and sprinkle toasted almonds and chopped parsley over the top.
Video
Notes
Best Method for Slicing Cauliflower Steaks
the best way to cut cauliflower steaks is to start by removing the leaves from the cauliflower head and trimming the stem without removing it entirely, as it helps hold the steaks together. Place the cauliflower on a cutting board with the stem side down. Using a sharp knife, slice the cauliflower in half through the center of the head to ensure that each half has a portion of the stem to keep the florets connected.
Then, cut 1-inch thick slices perpendicular to the cut you just made. The center slices will hold together best, forming the “steaks,” while the outer slices may fall apart into florets, which can be saved for another use.
Reasons for Soaking Cauliflower Before Cooking
Soaking cauliflower before cooking serves several purposes. First, it helps clean the vegetables thoroughly by dislodging any dirt or small insects hidden in the florets. Second, soaking in salt water can draw out any tiny critters not easily visible to the naked eye.
Additionally, soaking may help soften the cauliflower slightly, leading to a more tender texture after cooking. Lastly, soaking can also help reduce the sometimes strong smell of cauliflower by removing some of the water-soluble compounds responsible for its odor.
Why is Cauliflower Steak so Popular
Cauliflower steaks have become popular as a plant-based alternative to traditional steaks. This trend is partly due to the rise in vegetarian and vegan diets and increased interest in gluten-free and low-carb options.
Cauliflower steaks offer a hearty and satisfying option that mimics the experience of eating a steak in terms of presentation and texture. They also provide a versatile canvas for various seasonings and cooking methods, making them a favorite among those looking to reduce their meat consumption or seek creative vegetable-centric dishes.
What Pairs with Cauliflower Steaks
Cauliflower steaks pair well with a myriad of side dishes and sauces. For a well-rounded meal, consider serving them with a robust grain like quinoa or farro. Legumes such as lentils or chickpeas can add protein. A fresh salad with a bright vinaigrette can complement the hearty nature of the cauliflower.
To enhance the flavor of sauces, try chimichurri, tahini, or a balsamic reduction. Roasted vegetables, mashed potatoes, or a flavorful pilaf can also be excellent accompaniments. The key is to balance the flavors and textures to create a satisfying and nutritious plate.
