My friend Sarah recently went to lunch at the new Farmhouse Restaurant at Roger’s Gardens in Newport Beach. She came home raving about the food. The cauliflower steaks with chimichuri sauce particularly impressed her.
I decided to see if I could recreate the dish and went on an online searching expedition. I found several recipes. Coincidentally, I also attended a Sur La Table cooking class where cauliflower steaks were one of the dishes we prepared.
It turns out that cauliflower steaks are having their moment and they are being served with a rainbow of complimentary sauces–romesco, vinaigrette, pesto and on and on. Epicurious even has a recipe for cauliflower steaks sauced with cauliflower puree. That one sounds kind of redundant to me but I haven’t made it. Maybe it is wonderful.
Once my cauliflower steak was roasted, I had some fun plating it. I decided that it should sit on the sauce rather than having the sauce as a topping. I also added roasted pine nuts as a garnish and that turned out to be a major flavor and texture treat with this dish.
Hope you enjoy this.
Serves 1 Steak
20 minPrep Time
40 minCook Time
1 hrTotal Time
- 4 1/2-inch thick cauliflower steaks cut from a heavy and firm cauliflower
- 2 T. olive oil (or more)
- Sea salt and freshly-ground pepper
- For the sauce:
- 1/4 C. pitted green olives
- 1 T. capers (rinsed and dried)
- 3 T. roughly-chopped flat-leaf parsley
- 1 small garlic clove (minced)
- 1/2 t. Dijon mustard
- 1 t. lemon zest
- 2 T. fresh lemon juice
- 5 T. extra-virgin olive oil (or more)
- Garnish with roasted pine nuts, chopped parsley (or cilantro), a strip of tomato peel, and an extra drizzle of your best olive oil
- Preheat oven to 425 degrees F. Prepare a baking sheet by lining it with parchment paper. Move oven rack to the top position.
- Wash the cauliflower and discard the leaves. Do not core the cauliflower. You will need the core to keep your "steak" slices in one piece. Cut the cauliflower in half and begin slicing the steaks about 1/2 inch thick. As you move to the outside of the cauliflower, the pieces of the cauliflower will not hold together. You can either roast those pieces and serve along side the steaks or reserve them for another purpose.
- Brush cauliflower steaks with olive oil and sprinkle generously with salt and pepper. Roast until a knife inserted in the steaks punctures the steaks easily. This will take about forty minutes. Turn each steak over at the mid-point in roasting. When the steaks are done, you will have pretty golden brown bits on the edges of some parts of the cauliflower.
- Make the sauce by combining all the sauce ingredients except the oil in your food processor. Process until the ingredients are well combined and the greens are chopped into small pieces. You will want to use a rubber spatula to scrape down the sides of the processor bowl once or twice while you are processing the sauce. You don't want to over-process because you want some texture in your sauce. Next, with the food processor running, slowly drizzle the oil into the bowl until the oil combines with the other ingredients. Add salt and pepper to your taste.
- To plate the cauliflower, smear some sauce on a white plate. Arrange the cauliflower steak on top. Sprinkle chopped parsley and roasted pine nuts over the steak. Decorate with a strip of tomato skin and drizzle with some extra olive oil.