Cauliflower Steak with Spinach Florentine, Eggplant Relish & Sultana Purée

A Modern Vegetarian Main Course for Contemporary Menus

There’s a reason cauliflower has become a hero ingredient in modern vegetarian kitchens.

It holds structure, absorbs flavour, and when treated right—it can carry a dish like a protein.

This plate is built to feel complete:

• richness from the Florentine

• acidity from the relish

• sweetness from the sultana purée

It’s not just a “veg option”—it’s a main course that stands on its own.

Yield

Serves 4 portions

Components

1. Cauliflower Steak

2. Spinach Florentine

3. Eggplant Relish

4. Sultana Purée

1. Cauliflower Steak

Ingredients

• Cauliflower – 2 large heads

• Olive oil – 80 ml

• Garlic (chopped) – 20 g

• Salt – to taste

• Black pepper – 5 g

Method

• Slice cauliflower into thick steaks (2–3 cm)

• Blanch in salted water for 2 minutes, remove and dry

• Heat oil, add garlic, sear steaks until golden on both sides

• Finish in oven at 180°C for 8–10 minutes

2. Spinach Florentine

Ingredients

• Spinach – 500 g

• Butter – 60 g

• Garlic – 15 g

• Cream – 150 ml

• Nutmeg – a pinch

• Salt – to taste

Method

• Blanch spinach, shock in ice water, chop

• In a pan, melt butter, sauté garlic

• Add spinach, cook down

• Add cream, nutmeg, salt

• Cook until slightly thick

3. Eggplant Relish

Ingredients

• Eggplant – 400 g

• Onion – 150 g

• Tomato – 200 g

• Vinegar – 30 ml

• Sugar – 20 g

• Oil – 40 ml

Method

• Roast eggplant until soft, peel and chop

• Sauté onion, add tomato, cook down

• Add eggplant, vinegar, sugar

• Cook to a chunky relish consistency

4. Sultana Purée

Ingredients

• Sultanas – 200 g

• Water – 300 ml

• Butter – 20 g

Method

• Simmer sultanas in water until soft

• Blend smooth

• Finish with butter

Plating

• Spread spinach Florentine as base

• Place cauliflower steak on top

• Add eggplant relish to the side

• Dot sultana purée around

• Finish with herbs or microgreens

Chef Notes

• Don’t overcook cauliflower—it should hold shape

• Relish should have balance: sweet + acidic

• Purée can be prepped in advance and reheated

Menu Placement

Works well in:

• Modern vegetarian restaurants

• Café-style premium menus

• Tasting menus

Suggested pricing depends on concept, but this sits comfortably as a hero veg main course.

This is the kind of dish that upgrades your menu perception without increasing food cost drastically.