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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 delivers a complete dining experience that will satisfy even dedicated meat-lovers. This recipe celebrates vegetables at their finest while creating a visually stunning presentation.
This recipe was developed during a winter evening while exploring hearty plant-based comfort food. The combination of roasted cauliflower and sweet potato puree proved to be a perfect match.
Essential Ingredients
- Cauliflower (1 large head): Choose firm, white, unblemished
- Sweet potatoes (700g): Select orange varieties
- Plant cream (110ml): Oat or soy work best
- Seasonings:
- Fresh garlic powder
- Organic orange zest
- Mixed fresh herbs
- Toppings:
- Toasted pistachios
- Dried cranberries
- Golden pine nuts
Step-by-Step Instructions
- 1. Cauliflower Preparation (20 minutes)
- Remove outer leaves
- Rinse in cold water
- Pat completely dry
- Cut into 2cm thick steaks
- Save trimmings for other use
- Brush with olive oil
- Season well
- 2. Roasting the Cauliflower (30-35 minutes)
- Heat oven to 210°C
- Arrange on baking sheet
- Leave space between steaks
- Bake 15 minutes
- Gently flip
- Continue 15 minutes
- Test doneness
- 3. Sweet Potato Puree (25 minutes)
- Peel sweet potatoes
- Cut even cubes
- Steam for 20 minutes
- Mash thoroughly
- Slowly add cream
- Mix in orange zest
- Season to taste
- 4. Prepare Toppings (10 minutes)
- Rough chop pistachios
- Toast pine nuts
- Chop fresh herbs
- Soak cranberries
- Heat lentils
- 5. Final Assembly (5-10 minutes)
- Spread puree in circle
- Position cauliflower steak
- Add warm lentils
- Scatter toppings
- Drizzle olive oil
- Garnish with herbs
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Creative Variations
- Eastern Style
- Add curry to puree
- Top with dukkah
- Include golden raisins
- Finish with toasted sesame oil
- Mediterranean Style
- Season puree with basil
- Add sun-dried tomatoes
- Sprinkle kalamata olives
- Top with crispy capers
- Autumn Style
- Mix hazelnuts into puree
- Top with sautéed mushrooms
- Add roasted chestnuts
- Garnish with fried sage
Storage and Prep Tips
- Cauliflower:
- Can be cut day before
- Keeps 2 days when cooked
- Reheat at 160°C
- Avoid freezing cooked portions
- Sweet Potato Puree:
- Keeps 3 days refrigerated
- Freezer-friendly
- Reheat gently stovetop
- Add cream if needed when reheating
Plating Techniques
- Modern Style
- Streak puree on plate
- Angle cauliflower steak
- Add sauce dots
- Garnish with microgreens
- Rustic Style
- Mound 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 vegetable-focused dishes.
Frequently Asked Questions
- → How do you cut cauliflower slices that stay together?
- Slice thick pieces about 2-3 cm wide from the center of the cauliflower, keeping the stem intact to hold the florets together.
- → Can I make this dish ahead of time?
- You can prep the mash early and reheat it. The cauliflower is best freshly roasted for a crispy texture.
- → How can I make the mash creamier?
- Blend it thoroughly and slowly add plant-based cream until you reach your desired consistency.
- → What can I use instead of pistachios?
- Try walnuts, almonds, or pumpkin seeds for the crunch.
- → Is this recipe gluten-free?
- Yes, it’s naturally gluten-free. Just double-check your seasonings and condiments to be sure.