Chef Kim MacPherson’s Cumin Roasted Cauliflower Steak
Ingredients
Cauliflower Steaks
1 large cauliflower cut into 4 thick steaks
2 tbsp (30 mL) olive oil
1 tsp (5 mL) ground cumin
Salt and black pepper, to taste
2 tbsp (30 mL) unsalted butter, melted
Borscht-Style Sauce
1 tbsp (15 mL) olive oil
1 small onion, diced
1 carrot, diced
1 celery stalk, diced
2 large beets, peeled and grated
½ cup (125 mL) cabbage, shredded
1 small apple, peeled and diced
½ tsp (2.5 mL) caraway seeds
1 tbsp (15 mL) red wine vinegar
½ cup (125 mL) vegetable stock
½ tsp (2.5 mL) salt
¼ tsp (1.25 mL) black pepper
White Wine Braised Cabbage
1½ cups (375 mL) green or Savoy cabbage, thinly sliced
½ cup (125 mL) dry white wine
½ cup (125 mL) vegetable stock
1 tbsp (15 mL) unsalted butter
½ tsp (2.5 mL) salt
¼ tsp (1.25 mL) black pepper
Wilted Chard
1 bunch of Swiss chard, stems removed,
leaves roughly chopped
1 tbsp (15 mL) olive oil or butter
1 garlic clove, minced
Salt and black pepper, to taste
Garnish
¼ cup (60 mL) crème fraîche (or plain Greek yogurt)
Directions
Roast the cauliflower steaks
Preheat the oven to 400F/200C. Brush both sides of the cauliflower steaks with olive oil and season with ground cumin, salt, and black pepper. Heat a large oven-safe skillet over medium-high heat. Sear the cauliflower steaks for 2-3 minutes per side until golden brown. Brush with melted butter, transfer to the oven, and roast for 15-20 minutes until tender but firm.
Make the sauce
In a saucepan over medium heat, heat the olive oil. Sauté the onion, carrot, and celery until softened, about 5 minutes. Add the grated beet, shredded cabbage, diced apple, and caraway seeds. Cook for another 2 minutes. Stir in red wine vinegar, vegetable stock, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens slightly. Blend for a smooth texture. Tip: Add 1-2 tbsp of olive oil when blending to make a velvety finish.
Braise the cabbage
Melt the butter in a pan over medium heat. Add the sliced cabbage and sauté for 2-3 minutes. Pour in the white wine and let it reduce slightly, about 2 minutes. Add the vegetable stock, salt, and black pepper. Reduce heat to low, cover, and simmer for 10-12 minutes, until the cabbage is tender but not mushy.
Wilt the chard
Heat olive oil in a pan over medium heat. Add garlic and cook for 30 seconds. Add chard and sauté for 2-3 minutes until just wilted and season with salt and pepper.
Spread the borscht sauce on the plate in an artistic splatter. Place a small mound of braised cabbage in the centre. Add a spoonful of wilted chard over the cabbage, then a roasted cauliflower steak. Dot the plate with small dollops of crème fraîche or yogurt.