This dish is proof that gourmet food doesn't require fancy ingredients. A little creativity and the right blend of flavors elevates a simple cauliflower recipe into this delicious "steak."
This Cauliflower Steak recipe takes a humble, common ingredient and elevates it to main-course status paired with a delicious chimichurri sauce and complemented with a side of sweet potato “fettuccini.”
Recipe courtesy of Venoy Rogers III, Executive Chef of Essensia at The Palms Hotel & Spa in Miami. “To make great food you need great ingredients. Essensia is organic and healthy — but in a way that’s unique and unexpected.” To that end, he has maintained Essensia’s local, organic and seasonal approach, while adding his personalized ‘New American fusion’ style to the menu.
Chef Rogers is participating in the Seed Food & Wine Festival, taking place in Miami and Miami Beach Nov. 2 through Nov. 6, 2016. The premier plant-based food and wine festival in the country, SFWF celebrates delicious plant-based foods, fine wine, craft beer and spirits, lifestyle products and companies, all while raising awareness about conscious and sustainable living. Seed will gather some of the most talented speakers, chefs, celebrities, athletes and authors to savor a week of food, cocktails, parties, seminars and events, including a Grand Tasting, the nation’s first Plant-Based Burger Battle and SEED Summit, a gathering of bloggers, influencers and content creators.
Place a large pot on high heat and fill with water. Add kosher salt and bring to simmer. Trim the stem of the cauliflower so that you have a flat bottom. To create the steaks, slice ¾- to 1-inch steaks from top to bottom of cauliflower with stem intact. You will get 3 to 4 1-inch steaks from one head. You will lose the first inch or so on either end of the cauliflower because there is no stem to hold together. You can use these pieces for a crudité or pickle them for later! Once you have your steaks cut, add them to the simmering water and cook for 6-8 minutes until fork tender.
Once cooked, remove steaks and chill in an ice water bath until completely cooled. To finish steaks, brush with chimichurri and season with salt and pepper.
In a large frying pan add 1 tablespoon of oil and bring to medium-high heat. Add cauliflower steaks and sear on each side to a nice golden brown --for approximately 1 minute per side.
Sweet Potato “Fettuccini”
Cut potato slices into ¼-inch-wide strips using a mandoline or food slicer. Cook in simmering water for 2 minutes until al dente.
Bell Pepper Chimichurri
Add all ingredients to a food processor and pulse to desired consistency. Layer on the cauliflower steak.