Roasted Cauliflower Steak with Grapes, Pistachios, Feta, and Caper Vinaigrette
Servings
4
PortionsChef Rebecca Peizer from The Culinary Institute of America shows us how to turn a whole cauliflower head into beautiful vegetable “steaks” topped with refreshing juicy grapes, crunchy pistachios, creamy feta and a delicious tart caper vinaigrette. This dish makes an elegant and healthy vegetarian entrée.
Ingredients
1 ea Cauliflower, large, whole
¼ cup Butter, softened
2 Tbsp Capers
2 Tbsp Golden raisins
¼ cup Golden balsamic vinegar
½ cup plus 2 Tbsp Extra virgin olive oil
to taste Salt
to taste Black pepper, ground
1 cup Watercress or arugula
1 cup Red grapes, halved
¼ cup Pistachios, toasted and chopped
¼ cup Feta cheese, crumbled
Directions
- Preheat the oven to 325 degrees F. Do not use convection.
- Trim the cauliflower of its leaves and clean the base.
- Rub the butter all over the cauliflower head and season with salt.
- Place the cauliflower in a roasting pan and into the oven for 1.5 hours until browned all over and tender when a skewer is inserted.
- Cut the cauliflower into 1-inch-thick steaks.
- Place capers, raisins and vinegar into a sauce pan and heat to a boil. Simmer for 5 minutes then allow to cool.
- Puree the vinegar mixture, adding ½ cup olive oil slowly to create an emulsion.
- Toss watercress in vinaigrette and make a bed of greens on the plate. Season to taste with salt and pepper.
- Place the cauliflower steak on top of the bed of greens, and top with the vinaigrette, grapes, pistachios and feta.
Roasted Cauliflower Steak with Grapes, Pistachios, Feta, and Caper Vinaigrette
Notes
- Alternatively, you can break the cauliflower apart into bite size florets and toss with the vinaigrette, grapes, pistachios, greens, and feta.
