The Art of the Plate: Cauliflower Steak Reimagined

Naūkehospitality.com

✨ Dish Elements:

• Charred Cauliflower Steak

• Creamy Spinach Florentine

• Smoky Eggplant Relish

• Sultana (Golden Raisin) Purée

• Fresh Grapes & Parsley Garnish

🔪 1. Cauliflower Steak

Ingredients:

• 1 large cauliflower, trimmed

• Olive oil – 2 tbsp

• Salt & pepper to taste

• Smoked paprika – ½ tsp

• Garlic powder – ½ tsp

Method:

1. Slice cauliflower into 1.5-inch thick “steaks.” Save any crumbles for soups or purées.

2. Brush both sides with olive oil and season with salt, pepper, smoked paprika, and garlic powder.

3. Sear in a hot cast iron pan or grill for 4–5 minutes per side until golden brown.

4. Finish in the oven at 180°C for 8–10 minutes until tender but holding shape.

🥬 2. Spinach Florentine (Creamed Spinach with a Twist)

Ingredients:

• Baby spinach – 200g

• Butter – 1 tbsp

• Garlic (minced) – 1 clove

• Onion (finely chopped) – 1 tbsp

• Fresh cream – 100 ml

• Nutmeg – a pinch

• Parmesan (optional) – 2 tbsp grated

• Salt to taste

Method:

1. Blanch spinach quickly in boiling water and shock in ice water. Squeeze and chop.

2. In a pan, melt butter, sauté onion and garlic until soft.

3. Add spinach, nutmeg, and cream. Simmer for 2–3 mins until creamy.

4. Stir in Parmesan if using, and adjust seasoning.

🍆 3. Eggplant Relish

Ingredients:

• Eggplant – 1 large, finely diced

• Olive oil – 2 tbsp

• Garlic – 1 clove, minced

• Tomato (chopped) – 1 small

• Red wine vinegar – 1 tsp

• Fresh basil – a few leaves, chopped

• Salt & chili flakes to taste

Method:

1. Sauté diced eggplant in olive oil until soft and golden.

2. Add garlic and tomato; cook until reduced slightly.

3. Finish with vinegar, basil, chili flakes. It should be sweet, tangy, and slightly smoky.

🍇 4. Sultana Purée

Ingredients:

• Sultanas (golden raisins) – ½ cup

• Water – 1 cup

• White wine vinegar – 1 tsp

• Salt – a pinch

• Olive oil – 1 tsp (optional for richness)

Method:

1. Simmer sultanas in water for 10–12 mins until plump.

2. Blend with vinegar, salt, and a touch of olive oil until smooth.

3. Strain if needed for a silkier purée.

🍇 5. Garnish

• Fresh red or green grapes, halved

• Flat-leaf parsley, torn or micro parsley

🧩 Plating & Assembly

1. Spoon a generous base of Spinach Florentine in the center.

2. Place the roasted cauliflower steak on top.

3. Add a spoonful of eggplant relish to one side.

4. Dot the plate with sultana purée in small quenelles or drips.

5. Finish with fresh grapes and parsley for freshness and contrast.

🌿 Why This Dish Works

This is more than a vegetarian main — it’s a composition of flavor notes:

• Umami & char from the cauliflower,

• Creaminess & warmth from the spinach,

• Bright acidity in the relish,

• Natural sweetness in the purée,

• Crunch & juice from grapes.