Italian
Cauliflower Steak
by Cucina con Ruben · 548K subscribers on YouTube
A delicious and sustainable second course: cauliflower marinated in soy and honey, pan-fried until golden, and served with a vibrant chimichurri sauce. Perfect as a meatless main that is full of flavor.
- Servings
- 2
- Difficulty
- medium
Ingredients
15 items- Cauliflower1 medium head, about 500 g
- 1 pcsBay Leaves(optional) — Bay leaf, for cooking water
- Coarse SaltFor boiling water and seasoning
- 2 tbspSoy SauceShoyu or tamari; for marinade
- 1 tbspHoneyOr date honey for vegan version
- 1 cupParsleyFresh, finely chopped, for chimichurri
- 1 tspOreganoDried
- 1/2 tspCuminGround or seeds
- 2 pcsGarlicCloves, minced
- 1 pcsLemonZest for chimichurri; wedge for serving
- Chili Pepper(optional) — Dried chili, to taste
- 2 tbspVinegarRed wine vinegar or similar
- 3 tbspOlive OilExtra virgin, for cooking and chimichurri
- PepperTo taste
- 2 tbspWaterFor chimichurri, to loosen
Method
- Remove the outer leaves from the cauliflower and cut it into thick slices (steaks) about 2 cm thick.
- Bring a pot of salted water to a boil. Add a bay leaf (or a splash of milk) to reduce the cauliflower odor. Boil the cauliflower steaks for about 7 minutes, until just tender when pierced with a knife but still firm.
- Reserve the cooking water as a broth for soups or pasta. Drain the cauliflower and let it cool slightly on paper towels, then pat dry.
- In a small bowl, mix together soy sauce and honey (or date honey for a vegan version) to create a marinade.
- Dip the cauliflower steaks into the marinade, turning to coat both sides. Let them marinate for a few minutes.
- Meanwhile, prepare the chimichurri sauce: finely chop parsley, dried oregano, cumin, garlic, and chili (if using). Add lemon zest, salt, pepper, vinegar, olive oil, and a splash of water. Mix well and adjust seasoning.
- Heat a non-stick pan over medium-high heat with a drizzle of oil. Place the marinated cauliflower steaks in the pan and cook for 3-4 minutes per side, basting with extra marinade, until golden and caramelized.
- Remove from the pan and drain on paper towels. Serve the cauliflower steak topped with chimichurri sauce, garnish with parsley leaves and a lemon wedge.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
