CAULIFLOWER STEAKS
Cauliflower cutlets are a stunning dish, 100% plant-based, which proves that cauliflower can be incredibly elegant and flavourful. A sophisticated, healthy recipe full of subtle flavours, perfect for impressing guests on any special occasion.
Cut and season the fillets. Preheat the oven to 200°C. Remove the green leaves from the cauliflower. Using a large, sharp knife, cut the cauliflower in half right down the centre, then slice a thick slice (about 2–3 cm thick) from each half to create two perfect ‘steaks’ that retain the stalk (so they won’t fall apart). Season both sides with salt and brush them generously with truffle oil.
Roast in the oven. Place the cauliflower steaks on a baking tray lined with baking paper. Roast them at 200°C for about 25–30 minutes, turning them over very carefully halfway through cooking, until the edges are golden and caramelised, and the centre is tender when pricked with a fork.
Prepare the dark sauce. Whilst the cauliflower is in the oven, place the black tahini in a small bowl. Add the cold water a little at a time whilst stirring with a spoon; you’ll notice that it curdles at first, but as you continue stirring it will turn into a smooth, creamy sauce. Stir in the truffle oil and a pinch of salt, mixing well.
Prepare the citrus salad. In a bowl, mix the chopped fresh parsley with the wafer-thin lemon slices. Dress with a drizzle of extra virgin olive oil and a pinch of salt.
Present the dish beautifully. To serve, spread a generous layer of the creamy black tahini sauce over the base of each plate. Place the roasted cauliflower steak on top, whilst it’s still piping hot. Top the dish with the parsley and lemon salad and sprinkle a few flakes of salt over the top.
Tips from the chef
- Black tahini (made from toasted black sesame seeds) gives it that dramatic dark colour and a slightly more intense, smoky flavour. If you can’t find any, you can use traditional white tahini; the recipe will turn out just as delicious and creamy, although it will be a lighter shade.
- When cutting up the cauliflower, it’s normal for the ends to fall apart into loose florets. Don’t throw them away! Toss them in the truffle oil and roast them on the same baking tray; they’ll be perfect as a snack or to add to your dish.
Cauliflower cutlets: A flavourful vegetarian recipe
Cauliflower steaks are an original and delicious way to enjoy this vegetable in a different way. When roasted in the oven, the cauliflower becomes tender on the inside and develops golden edges with a slight caramelised flavour that brings out its full flavour. In this recipe, truffle oil adds a sophisticated aroma, whilst the black tahini sauce brings creaminess and an intense flavour that pairs perfectly with the freshness of the parsley and lemon. A 100% plant-based dish that’s balanced and surprising, ideal both for a special meal and for adding more healthy and creative options to your daily menu. What’s more, it lets you make the most of the cauliflower, using even the small florets that fall off whilst cutting.
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