Roasted Cauliflower Steak with Truffle Parmesan Cream

Name: Roasted Cauliflower Steak with Truffle Parmesan Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: international
Ingredients: 2 pcs large heads of cauliflower; 3 tbsp olive oil; 1/2 tsp fine sea salt; 1/4 tsp freshly cracked black pepper; 1/2 tsp garlic powder; 15 g unsalted butter; 1 pcs shallot, finely minced; 2 clove garlic, minced; 60 ml dry white wine; 250 ml heavy cream (approx. 36% fat); 60 g Parmigiano-Reggiano, finely grated; 1 tsp white truffle oil; 1 tsp fresh lemon juice; 1 tbsp fresh chives, finely chopped; 2 tbsp pine nuts, lightly toasted

By Culiora

Roasted Cauliflower Steak with Truffle Parmesan Cream served on a plate, photographed in natural light

Thick-cut cauliflower steaks are seared and oven-roasted until deeply caramelised at the edges and tender at the core. They are served over a velvety cream sauce infused with Parmigiano-Reggiano, garlic, and white truffle oil for an elegant vegetarian centrepiece.

Servings: 4
Prep time: 15 min
Cook time: 30 min
Total time: 45 min

Ingredients

2 pcs large heads of cauliflower
3 tbsp olive oil
1/2 tsp fine sea salt
1/4 tsp freshly cracked black pepper
1/2 tsp garlic powder
15 g unsalted butter
1 pcs shallot, finely minced
2 clove garlic, minced
60 ml dry white wine
250 ml heavy cream (approx. 36% fat)
60 g Parmigiano-Reggiano, finely grated
1 tsp white truffle oil
1 tsp fresh lemon juice
1 tbsp fresh chives, finely chopped
2 tbsp pine nuts, lightly toasted

Instructions

Preheat the oven to 200°C (fan 180°C). Line a large rimmed baking sheet with baking paper.
Trim the outer leaves and cut off the very bottom of each cauliflower stem, keeping the core intact. Cut two thick 2.5 cm slices from the centre of each cauliflower head to yield 4 steaks total. (Reserve the loose florets from the sides for soups or another dish).
Arrange the cauliflower steaks on the prepared baking sheet. Brush both sides generously with the olive oil, then season evenly with the fine sea salt, black pepper, and garlic powder.
Roast in the oven for 25 to 30 minutes, turning carefully with a wide spatula halfway through cooking, until the cauliflower is tender-crisp in the thickest part and deeply golden-brown on both sides.
While the steaks roast, prepare the sauce. Melt the unsalted butter in a medium saucepan over medium heat. Add the minced shallot and cook for 2 to 3 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the dry white wine and simmer vigorously for 2 minutes until reduced by half.
Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and cook for 4 to 5 minutes until slightly thickened and coating the back of a spoon.
Remove the pan from the heat. Whisk in the finely grated Parmigiano-Reggiano until melted and smooth. Stir in the white truffle oil and lemon juice. Taste and adjust seasoning with a tiny pinch of salt or pepper if needed.
To serve, spoon a generous pool of warm truffle parmesan cream onto each plate. Lay a roasted cauliflower steak on top. Garnish with chopped chives and toasted pine nuts, and serve immediately.