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Seared Cauliflower Steak with Chimichurri

Cauliflower steak with roasted red pepper puree, chimichurri and tomato concasse

Seared Cauliflower Steak with Chimichurri was an exercise for one of the plant-based cooking courses completed through Rouxbe. I had dismissed the trend for cauliflower steaks, the thought of eating a slab of cauliflower as the centre of my meal seemed absurd…but I was wrong!

Braised in a flavoursome liquid, quickly seared then served with roasted red pepper puree. A fresh chimichurri dressing garnished with lemon zest and diced tomato makes this dish is bright, fresh and summery, compared with my winter version.

Perfect for a dinner party, all elements can be prepared individually ahead of time.

  • Portion cauliflower steaks and braise a few days ahead then stored the fridge then gently warm and sear to before serving.
  • Roasted red pepper puree can be made and frozen but I prefer to make Chimichurri just before serving as green dressing will oxidise and lose its brightness.

Chefs Tip – If you are preparing the braising liquid ahead, don’t add the lemon slices until your ready to pop them in the oven, the lemon peel makes the liquid bitter.

Taste your braising liquid as all bouillon/stock powders vary greatly. If you couldn’t drink a spoonful, it won’t make your cauliflower steak taste good.

Depending on the size of the cauliflower, you will get  2 or 3 steaks per cauliflower. Each serving 1-2 per person or lay on a large platter for a sharing plate.

Braising Liquid

Ingredients:

  • Mine en place for braising Cauliflower steaks with Chimichurri4 garlic cloves,
  • 500ml  vegetable stock
  • 250ml vermouth
  • 1 bay leaf
  • 2 slices of lemon

Method:

Mix the ingredients for your braising liquid and pour in a baking dish with the cauliflower. It should come about halfway up.

Bake at 175ºC for 35-45 minutes, turn over halfway through, the cauliflower steaks should still be firm but edible.

Chimichurri dressing,  use your favourite one, there are so many regional variations.

Red pepper puree

Blend roasted, skinned and deseeded, red peppers.

Chef’s Tip– Jarred or tinned roasted red peppers are a quick and often economical option for this puree. Extra peppers can be frozen whole or as a puree to add to soup or make a thicker puree to add to other dishes

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