Cauliflower Steak Recipe

Prepare cauliflowers

Preheat oven to 425°F (220°C). Remove outer leaves from cauliflower and trim the stem flush with the base but keep the core intact so florets stay together. Place the head stem-side down and slice through the center to make two 3/4- to 1-inch-thick 'steaks'. You should get 2 center steaks; reserve any loose florets for roasting alongside or another use.

Make sesame gochujang paste

In a small bowl combine gochujang, neutral oil (2 tbs), sesame oil, soy sauce, rice vinegar, honey, minced garlic, grated ginger, toasted sesame seeds, salt and pepper. Whisk until smooth and set aside. Taste and adjust sweetness or acidity as needed.

Sear and roast cauliflower

Heat a large ovenproof skillet over medium-high heat. Add 1 tbs neutral oil and once shimmering, place cauliflower steaks in skillet (do not overcrowd). Cook 3–4 minutes until golden-browned, then gently flip and brush the seared side with half the gochujang paste. Transfer skillet to the preheated oven and roast 12–15 minutes until tender when pierced and caramelized at the edges. In the last 2 minutes, brush with remaining paste and return to oven to set the glaze.

Sauté aromatics

While cauliflower roasts, melt 1 tbs butter in a small saucepan over medium heat. Add minced shallot and grated ginger and cook 2–3 minutes until softened and fragrant, without browning.

Deglaze and reduce

Add the red wine to the pan to deglaze, scraping any browned bits. Simmer until reduced by about half (about 3–4 minutes).

Add beet and stock

Stir in the beet puree, vegetable stock, soy sauce and brown sugar. Bring to a simmer and cook gently 6–8 minutes to meld flavors.

Finish and thicken

Whisk cornstarch into cold water to make a slurry, then whisk into the simmering sauce to thicken slightly. Remove from heat and whisk in remaining 1 tbs butter for sheen. Season with salt and pepper to taste. Keep warm; sauce should be glossy and spoonable.

Toast noodles

Break the rye or thin egg noodles into bite-size pieces. Heat a small skillet over medium heat with 1 tsp neutral oil. Add noodles and toast, stirring frequently, until golden-brown and fragrant, 3–5 minutes. Remove and cool slightly.

Cook noodles (if raw)

If using dry noodles that are intended to be boiled rather than toasted raw, cook according to package directions until al dente, drain and cool before proceeding. (Adjust quantities if using pre-cooked noodles.)

Assemble salad

In a bowl combine baby arugula, sliced scallions, julienned carrot and toasted/cooked noodles. Whisk rice vinegar, soy sauce, sesame oil, toasted sesame seeds, salt and pepper and toss with the salad just before plating so greens remain crisp.

Blanch beans

Bring a pot of salted water to a boil. Add trimmed green beans and blanch 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking; drain and pat dry.

Sauté and finish

Heat olive oil in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add blanched green beans, soy sauce, salt and pepper and toss 1–2 minutes until heated through and coated. Remove from heat and gently fold in mandarin segments (reserve a few for garnish).

Place a bed of toasted rye noodle salad slightly off-center on each plate. Lay a cauliflower steak partially over the salad. Spoon 2–3 tbs of the ginger-beet demi-glacé beside and lightly over the cauliflower (do not drown the glaze). Arrange a portion of mandarin green beans beside the steak.

Finish with microgreens or cilantro, a sprinkle of toasted sesame seeds, and a light grating of lemon or mandarin zest. Serve immediately.