Bordeaux Wine Trip & Saint-Émilion Guide | Neeta & Kunal’s LXV Story

LXV Wine Paso Robles California Bordeaux
LXV Pairing Tool
Cauliflower Steak
LXV Recipe

Cauliflower Steak

By Chef Rachel Ponce
ProteinVegetarian
Print this recipe All recipes
Neeta's Pairing

Make it the LXV way

LXV Pharaoh's Brine Spice Blend Spice blend

Pharaoh's Brine Spice Blend

Crushed dried capers, Vinegar powder, Onion, Sage, Dill, Salt, Sugar, Garlic, and other spices

2025 Sauvignon Blanc / Sémillon Wine pairing

2025 Sauvignon Blanc / Sémillon

THREE THINGS TO KNOW ABOUT THIS WINE - TROPICAL Passion fruit, guava and papaya lead into pineapple and lilikoi. TEXTURED Sémillon and subtle oak bring a fuller mid-palate, with notes of vanilla bean, orgeat…

Spice Pairing: Pharaoh's Brine- Crushed dried capers, Vinegar powder, Onion, Sage, Dill, Salt, Sugar, Garlic, and other spicesWine Pairing: acidity, diverse...

Ingredients

  • 1 large head of cauliflower
  • 1 tablespoon spice blend
  • Olive oil
  • Optional toppings: grated Parmesan cheese

Method

  1. Preheat the oven to 425°F
  2. Remove the outer leaves from the cauliflower and trim the stem so the cauliflower sits flat on a cutting board. Slice the cauliflower into 1-inch thick "steaks" by cutting through the center of the cauliflower head. You should get 2-3 steaks depending on the size of the cauliflower.
  3. Brush both sides of the cauliflower steaks with olive oil and place them on a baking sheet lined with parchment paper. Sprinkle the spice mixture over both sides of the cauliflower steaks. Roast the cauliflower steaks in the preheated oven for about 25-30 minutes, flipping halfway through, until they are tender and golden brown.
  4. Remove the cauliflower steaks from the oven and let them rest for a few minutes before serving. Sprinkle with grated Parmesan cheese.
  5. Serve hot and enjoy!

More like this

← All recipes

https://www.lxvwine.com/recipes/lxv-cauliflower-steak/ · LXV Wine, Paso Robles