Roasted Cauliflower Steak with Grapes, Pistachios, Feta and Caper Vinaigrette
Chef Rebecca Peizer
Culinary Institute of America
St. Helena, Calif.
Cauliflower steak has been trending as a center-of-the-plate alternative to beef steak. Chefs grill or roast thick-cut pieces of cauliflower and present it as sauces, sides and garnishes just as they would a meaty steak. Chef Rebecca Peizer of the Culinary Institute of America sauces her cauliflower steak with a sweet-sour vinaigrette spiked with capers and raisins.
1 large head cauliflower
¼ cup butter, softened
2 tbsp. capers
2 tbsp. golden raisins
¼ cup golden balsamic vinegar
½ cup plus 2 tbsp. extra virgin olive oil
Salt and black pepper, to taste
1 cup watercress or arugula
1 cup seedless red grapes, halved
¼ cup pistachios, toasted and chopped
¼ cup crumbled feta cheese
- Preheat oven to 325 F; do not use convection. Trim cauliflower of its leaves and clean the base. Rub butter all over cauliflower head and season with salt.
- Place cauliflower in roasting pan. Roast in oven 1½ hours until browned all over and tender when inserted with a skewer. Cut cauliflower into 1 inch-thick steaks.
- Meanwhile, combine capers, raisins and vinegar in saucepan. Over high heat, bring to a boil. Reduce heat and simmer for 5 minutes; cool.
- Transfer vinegar mixture to blender container. With motor running, slowly add ½ cup olive oil; blend to create an emulsion.
- Toss watercress in vinaigrette and use to make a bed of greens on plate. Season to taste with salt and pepper. Place cauliflower steak on top of greens; drizzle with vinaigrette. Garnish with grapes, pistachios and feta.
Photo courtesy of California Table Grape Commission