Cauliflower Steak
By Chef Rachel Ponce
Neeta's Pairing
Make it the LXV way
Spice blend
Pharaoh's Brine Spice Blend
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
- Preheat the oven to 425°F
- 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.
- 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.
- Remove the cauliflower steaks from the oven and let them rest for a few minutes before serving. Sprinkle with grated Parmesan cheese.
- Serve hot and enjoy!
More like this
https://www.lxvwine.com/recipes/lxv-cauliflower-steak/ · LXV Wine, Paso Robles