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.

Contact

Reach out to book or consult with us.

Email

Phone

team@naukehospitality.com

+91-8073624579

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