I needed to quickly create a seasonal, on trend, dish for a vegan restaurant; it needed to have individual elements that could be prepared in advance for service. I realised I could easily achieve this by drawing on a combination of recipe tasks from my Rouxbe cooking course. The components can be made individually in advance, making this an ideal dinner party meal. All of the dish’s elements are extremely versatile and can be served in a variety of ways, making them useful recipes to have in your repertoire.
Cauliflower steak, mushroom sauce and pickled red cabbage
To cook your Cauliflower steak
- 1 Tbsp rapeseed oil
- 2 Tbsp plant-based butter
- 1/2 cup shallots, minced
- 600g mushrooms, thinly sliced
- 60ml brandy
- 250ml vegetable stock
- 250ml plant-based cream, I prefer Oatly but a soya cream will work well too.
- crushed black pepper 1-2 Tbsp – add alittle at a time and taste as you go
- sea salt, to taste
Heat a large stainless steel fry pan over medium-high heat.
Add the oil and the plant-based butter, followed by the shallots, cook until they just start to brown, they should be soft and light coloured.
Add the mushrooms to the pan with the shallots, saute the mushrooms until they start to brown, adding a pinch of salt will help them release moisture, it should take 10 to 15 minutes.
Deglaze the pan with the brandy, scrap the bottom of the pan, stirring any flavours that are stuck to it into the brandy. Stir until cook most of brandy has evaporated. Next, add the stock, not all at once though, some mushrooms release more liquid than others, adjust amount if a large quantity of liquid has been released from the mushrooms otherwise your sauce may be too watery. Add the plant-based cream and it is ready to serve.
Quick Pickled Red Cabbage
- 400g red cabbage, core removed, finely shredded (1/2 an average sized cabbage)
- 1 red onion, finely sliced into rings
- 200ml Apple cider vinegar
- 1 Tbsp Agave syrup
- 1 Tbsp juniper berries
Put the onion in a saucepan with the vinegar, sugar and juniper berries. Heat until the mixture is boiling and the onion is starting to soften, around 10 mins. Add the mixture to the cabbage, stir well and leave to cool completely.
If you are preparing the sauce ahead, complete the recipe without adding to cream. Prior to serving, re-heat the mushrooms in a large pan, then add the cream and season..
The quick pickled red cabbage keeps well in the fridge and tastes better with time, I would generally serve this cold, but gently warmed it is tasty too.