Cauliflower Steak Recipe

Prepare and season

Preheat oven to 220°C (425°F). Remove outer leaves of cauliflower and trim stem so head sits flat. From each head cut 1–1.5 inch thick central slices (aim for 2 steaks per head; reserve offcuts for roasting). Brush both sides of each steak with 4 tbs olive oil mixed with smoked paprika, garlic powder, 2 tsp salt and 1 tsp pepper.

Pan-sear and roast

Heat a large ovenproof skillet over medium-high heat. Add a thin film of olive oil. When shimmering, add cauliflower steaks (work in batches if needed) and sear 3–4 minutes per side until deeply golden. Transfer skillet to the preheated oven and roast 12–15 minutes until tender when pierced with a knife and edges are caramelized. Roast reserved florets tossed with a little oil, salt and pepper alongside until crisp-tender (10–12 minutes).

Char the tomatoes, pepper and garlic: place tomatoes, whole red bell pepper and unpeeled garlic cloves on a hot cast-iron skillet or under a broiler set to high. Char and blister on all sides until skins are blackened and tomatoes have softened, about 8–12 minutes, turning occasionally. Transfer tomatoes to a bowl and cover to steam 5 minutes (makes skin easier to remove). Peel pepper and tomatoes, discard stems and seeds from pepper, and squeeze roasted garlic from skins.

Toast almonds and bread: in a dry skillet over medium heat toast blanched almonds and the torn bread slice until golden and fragrant, 4–5 minutes, stirring to prevent burning. Allow to cool slightly.

Blend sauce: in a food processor combine peeled roasted tomatoes, roasted red pepper, squeezed garlic, toasted almonds, torn bread, 2 tbs sherry vinegar, 1 tsp smoked paprika, 0.25 tsp red pepper flakes, 1 tsp salt and 0.5 tsp black pepper. Pulse to combine, then stream in 0.5 cup olive oil until smooth but still slightly textured. Taste and adjust seasoning or acidity with more salt or vinegar if desired. Keep warm at room temperature.

Cook sprouts: heat 2 tbs olive oil in a large skillet over medium-high heat. Add halved brussels sprouts cut-side down and let them sear without moving 4–6 minutes until a deep golden-brown crust forms. Stir and continue cooking 3–4 minutes until tender-crisp.

Finish and dress: reduce heat to medium, add thinly sliced shallot and cook 1–2 minutes until softened. Stir in 1 tbs red wine vinegar, 1 tsp honey, 0.75 tsp salt and 0.5 tsp pepper. Toss to coat and warm through. Remove from heat and keep warm until plating.

Warm and hydrate fruits: place 0.5 cup dried cherries and 0.25 cup golden raisins in a small bowl. Pour 2 tbs hot water over them and let sit 5 minutes to plump, then drain well.

Toast pistachios: in a dry skillet over medium heat toast 0.5 cup chopped pistachios 2–3 minutes until aromatic. Remove from heat and toss with drained dried fruit and 1 tsp lemon zest. Keep at room temperature.

Plate the romesco: ladle a few spoonfuls of warm romesco sauce onto each serving plate and spread into a rustic smear using the back of a spoon.

Place cauliflower steaks: set one cauliflower steak per plate over the romesco smear. Spoon extra romesco over the top of the steak (about 2–3 tbs each).

Add warm sprouts and garnish: tuck a generous portion of the warm brussels sprout salad alongside each steak. Scatter the toasted pistachio, dried cherry and raisin mixture over the sprouts and steaks.

Microgreens and finishing touches: lightly dress 1 cup microgreens with 2 tsp extra virgin olive oil and 1 tsp lemon juice. Mound microgreens on top of each steak, finish with a pinch (about 0.5 tsp) of sea salt flakes and a small drizzle of olive oil. Serve immediately.