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Roasted cauliflower steak transforms this humble vegetable into an elegant main course. Paired with silky sweet potato puree and crunchy toppings, it creates a complete dining experience that will satisfy even dedicated meat-eaters. This dish celebrates simple vegetables while creating a visually stunning presentation.
This recipe was created during a winter evening when searching for a comforting plant-based dish. The combination of roasted cauliflower and sweet potato puree proved to be a delightful discovery.
Essential Ingredients
- Cauliflower (1 large): Choose firm, white, unblemished
- Sweet potatoes (700g): Orange varieties preferred
- Plant cream (110ml): Soy or oat work best
- Seasonings:
- Fresh garlic powder
- Organic orange zest
- Mixed fresh herbs
- Toppings:
- Toasted pistachios
- Dried cranberries
- Golden pine nuts
Detailed Instructions
- 1. Cauliflower Preparation (20 minutes)
- Remove outer leaves
- Wash thoroughly in cold water
- Pat completely dry
- Cut into 2cm thick slices
- Save trimmings for other uses
- Brush with olive oil
- Season well
- 2. Cauliflower Cooking (30-35 minutes)
- Preheat oven to 210°C
- Arrange on baking sheet
- Leave space between slices
- Bake 15 minutes
- Carefully flip
- Continue 15 minutes
- Check center doneness
- 3. Puree Preparation (25 minutes)
- Peel sweet potatoes
- Cut into even cubes
- Steam for 20 minutes
- Mash until smooth
- Slowly add cream
- Mix in orange zest
- Season to taste
- 4. Topping Preparation (10 minutes)
- Roughly chop pistachios
- Dry toast pine nuts
- Finely chop herbs
- Soak cranberries
- Heat lentils
- 5. Final Assembly (5-10 minutes)
- Spread puree in circle
- Position cauliflower steak
- Add warm lentils
- Sprinkle toppings
- Drizzle with oil
- Garnish with fresh herbs
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Creative Variations
- Middle Eastern Style
- Add curry to puree
- Sprinkle with dukkah
- Add golden raisins
- Drizzle with toasted sesame oil
- Mediterranean Style
- Flavor puree with basil
- Add sun-dried tomatoes
- Top with kalamata olives
- Garnish with crispy capers
- Autumn Style
- Enrich puree with hazelnuts
- Add sautéed mushrooms
- Include roasted chestnuts
- Top with fried sage
Storage and Advance Preparation
- Cauliflower:
- Can be cut day before
- Keeps 2 days when cooked
- Reheat at 160°C
- Don't freeze after cooking
- Puree:
- Keeps 3 days refrigerated
- Freezer-friendly
- Reheat gently
- Add cream if needed
Plating Techniques
- Modern Presentation
- Stripe puree on plate
- Angle cauliflower
- Add sauce dots
- Top with microgreens
- Rustic Presentation
- Quenelle the puree
- Place cauliflower on top
- Add generous toppings
- Finish with olive oil
This recipe demonstrates how plant-based cooking can be both sophisticated and satisfying. It has become a favorite choice for impressing dinner guests, even those skeptical of vegetarian cuisine.
Frequently Asked Questions
- → How do I cut cauliflower steaks that don’t fall apart?
- Slice thick pieces, about 2-3 cm from the center of the cauliflower, keeping the stem attached to keep them intact.
- → Can this dish be prepped ahead?
- The mash can be made in advance and reheated. Cook the cauliflower fresh so it stays crispy.
- → How can I make the mash extra creamy?
- Blend it really well and slowly add soy cream until you get the perfect smoothness.
- → What can I use instead of pistachios?
- Swap them out for almonds, walnuts, or pumpkin seeds to get a similar crunch.
- → Is this recipe gluten-free?
- It’s naturally gluten-free; just double-check that your seasonings are as well.