Cauliflower Steak Recipe

Prepare fennel

Trim the fennel bulb: remove stalks and fronds (reserve a few fronds for garnish), halve lengthwise and thinly slice crosswise into 2–3 mm slices. Place sliced fennel in a heatproof jar or bowl.

Make quick pickle

In a small saucepan combine white wine vinegar, water, caster sugar, salt, black peppercorns and fennel seeds. Bring to a gentle simmer, stirring until sugar dissolves (about 2–3 minutes). Remove from heat and let cool 1 minute, then pour hot brine over the sliced fennel to fully submerge. Let sit at room temperature for at least 30 minutes (or refrigerate for up to 24 hours for stronger flavor).

Roast vegetables

Preheat oven to 220°C (425°F). Halve and core the red capsicums, peel carrots and cut into large chunks, peel the shallot and smash the garlic cloves (leave skins on). Toss peppers, carrots, shallot and garlic with 2 tbs olive oil and a pinch of salt on a baking tray. Roast for 25–30 minutes until very soft and slightly charred, turning once so they color evenly.

Blend to cream

When vegetables are roasted, remove garlic from skins and discard skins. Transfer peppers, carrots, shallot and garlic to a blender. Add heavy cream, vegetable stock and lemon juice. Blend on high until completely smooth and silky, adding up to 1–2 tbs water or stock if needed to reach a thick pourable cream. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm or reheat gently before serving.

Infuse oil

In a small saucepan combine neutral oil and dried chilli flakes. Warm over low heat for 4–5 minutes — do not let it smoke — to infuse the oil. Remove from heat and let cool slightly. Strain into a small bowl if you prefer a clear oil, or leave the flakes in for texture.

Prepare parsley & zest

Chop the fresh parsley finely and zest the lemon. Set aside for finishing the dish.

Slice cauliflower

Remove outer leaves from cauliflower heads and trim the stem so the head sits flat. Slice each head into 2–3 cm thick 'steaks' from the center, aiming for 2 steaks per head (reserve any loose florets for roasting alongside or another use).

Season steaks

In a small bowl combine 4 tbs olive oil, smoked paprika, ground cumin, 1.5 tsp sea salt, 1/2 tsp black pepper and 1 tsp chilli flakes. Brush both sides of each cauliflower steak generously with the spiced oil mixture.

Roast or pan-sear

For oven: place steaks on a lined roasting tray and roast at 220°C (425°F) for 18–25 minutes, flipping once halfway, until tender and caramelized at the edges. For stovetop: heat a large heavy skillet over medium-high heat, add 1 tbs olive oil and cook steaks 6–8 minutes per side with a lid on for part of the time to allow them to steam through, finishing uncovered to brown.

Finish with chilli oil

When steaks are cooked, brush or drizzle with a little of the chilli oil and let rest 2 minutes so flavors settle.

Plate and serve

Spread a generous spoonful (about 2–3 tbs) of the roasted vegetable cream on each plate. Place a cauliflower steak on top. Arrange a small mound of pickled fennel alongside or on top (about 1–2 tbs per steak). Drizzle additional roasted vegetable cream around if desired. Finish with a teaspoon of chilli oil per steak, scatter chopped parsley and a light grating of lemon zest. Serve immediately.