Cauliflower Steak, Mushroom, and Olive Pistou

I served this dish during 2020 New Year's Eve and it was a huge hit. Everyone loved it.


I was never a huge fan of cauliflower but the way this dish looks and tastes makes it one to put on my table time and time again. It's no wonder that I have decided to share it with you..


This dish is also a great replacement for a beef steak for vegetarians; it can also be a perfect appetizer. Gone are the days where cauliflower was a boring, tasteless vegetable.

Keep on reading for the ingredients and the recipe. Let me know in the comments or on my Instagram if you make this beautiful dish.


Worth mentioning that I did not create this recipe myself. I got inspired by one of Gordon Ramsey's recipes.


 

Recipe


Servings: 4 People ( as a main) 8 people ( as an appetizer )

Difficulty: 2

Dietary Restrictions: Gluten free and Vegetarian

Origin: International

Preparation & Cooking Time: 15-20 minutes

For Mushroom Steak:

  • 2 medium to large heads of cauliflower

  • 4 Tsp of Harissa paste or powder

  • 1 Lemon Juice and Zest

  • 1/2 cup of vegetable stock

  • 11 Tsp Olive Oil

  • 4 Tsp unsalted butter, cubed

  • Salt & pepper

For Olive Pistou:

  • 1/4 cup extra virgin olive oil

  • 1 orange for Juice + Zest

  • 1 lemon for Juice + Zest

  • 1/2 cup green olives

  • 1 cup Kalamata olives, pitted and quartered

  • 2 Tsp parsley, roughly chopped

For Mushrooms:

  • 8 Porcini, Portobello or Paris mushrooms

  • 4 garlic cloves, thinly sliced

  • 2 shallots

  • 4 tablespoons olive oil

  • 1 tablespoon unsalted butter

  • Zest of 1 lemon

  • 8 mint leaves

  • 3 tablespoons capers - optional ( not a huge fan of cappers )

  • Salt and black pepper to taste


Step 1: Prepare the cauliflower

Preheat the over to 160 degrees.

Peel, clean the cauliflower. Cut the base to create a flat surface. Place the flat surface on your cutting board and cut through to create a good piece of steak, as shown in the finished dish below.

Tip: Wet your knife before cutting to make the cutting processing of the steak easier.

Repeat the same process to create 2 even steaks.

Save the trimmed cauliflower to reuse later in a soup or another preparation.

On a baking tray, place your cauliflower steaks and drizzle with olive oil. Sprinkle 2 Tsp harissa powder on each of the sides of your steak.Finish with some salt.

Step 2: Pan sear the cauliflower


Heat a large cast iron skillet on medium high heat with 1 Tsp of cooking olive oil. once the plan is hot, place your cauliflower steak until they are brown from both sides. Flip the steak on the other side so gently to avoid that they break during this process.


add butter on each side ( replace butter with olive oil to make this dish vegan )

brown the steaks until the butter turns brown and delivery a hazelnut color / flavor.


Step 3: Braise The cauliflower


When the butter is frothy, cover with vegetable stock until the bottom is covered with stock. Remove from the stovetop and put into the oven. Roast the steak for 8 to 10 minutes.

Check if it's done with a pairing knife. If there is no resistance, remove it from the pan and put into a plate to rest.


Step 4: Olive Pistou


In a medium bowl mix the quartered olives with olive oil, orange juice, orange zest, lemon juice, lemon zest, and parsley. Season to taste with salt and pepper.


Step 5: Mushroom


Heat a large sauté pan on medium-high heat with 2 tablespoons of olive oil. Cut the mushroom in slices lengthwise. Cut the shallots thinly. Add the mushrooms to the pan and cook for 3 to 5 minutes. Season with salt and pepper. Add the shallots and garlic into the pan and continue to cook, stirring occasionally for 5 minutes, or until the shallots and garlic are translucent.


Zest lemon into the pan and add the olive pistou. Stir together.

Lower the heat to medium-low. Roughly cut the mint and sprinkle over the mushrooms. Add the capers and stir in to incorporate ( optional ) Turn off heat and season to taste with more salt and pepper if needed.


Step 6: Platting


Spoon the olive pistou/mushroom mixture over the steaks. Finish with a drizzle olive oil, lemon zest, and lemon juice and tuck some sorrel leaves or any garnish on top of your steaks. Plate cauliflower steaks individually if serving as a main.



Just like you would cook a steak :) Bon appetit!


With lots of love - Maryam the Rogue Foodie














0 comments