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Roasted Cauliflower Steak with Cauliflower Variations in Smoked Chilli Vinaigrette
Vegan-friendly and flavourful, well-seasoned cauliflower steaks are drizzled with a vinaigrette sauce made from Hellmann's Smoked Chilli Dressing that add a spicy, and smoky kick. The cauliflower steak recipe is then served with cauliflower-based cous cous, salad and pickled cauliflower that gives diners a medley of tastes and textures with each bite.
Western
Main Course
Ingredients
Roasted Cauliflower Steak with Cauliflower Variations in Smoked Chilli Vinaigrette
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM0.83
Cost per Serving
Food Cost Margin
Cauliflower Steak
Cauliflower
/g
600.0 g
0%
Knorr Vegetarian Seasoning Powder 1kg
/g
5.0 g
0%
Oil
/ml
30.0 ml
0%
Knorr Pesto Herb Paste
/g
5.0 g
0%
Butter
/g
30.0 g
0%
Lemon Zest
/g
2.0 g
0%
Pickled Cauliflower
Ice
/g
100.0 g
0%
Vinegar
/g
100.0 g
0%
Sugar
/g
100.0 g
0%
Saffron Powder
/g
2.0 g
0%
Cauliflower, chopped into bits
/g
100.0 g
0%
Cauliflower Cous Cous
Olive Oil
/g
20.0 g
0%
Shallot, chopped
/g
20.0 g
0%
Cauliflower, chopped
/g
200.0 g
0%
Chives, chopped
/g
2.0 g
0%
Knorr Vegetarian Seasoning Powder 1kg
/g
2.0 g
0%
White Pepper
/g
1.0 g
0%
Pine Nuts, roasted
/g
10.0 g
0%
Cauliflower Fennel Salad
Cauliflower, sliced
/g
50.0 g
0%
Fennel, sliced
/g
50.0 g
0%
Extra Virgin Olive Oil
/ml
10.0 ml
0%
White Balsamic Vinegar
/ml
10.0 ml
0%
Sea Salt
/g
1.0 g
0%
Smoked Chilli Vinaigrette
Extra Virgin Olive Oil
/ml
100.0 ml
0%
Hellmann’s Smoked Chilli Dressing
/g
100.0 g
0%
White Balsamic Vinegar
/ml
50.0 ml
0%
Honey
/ml
20.0 ml
0%
Jalapenos, chopped
/g
15.0 g
0%
Coriander, chopped
/g
10.0 g
0%
Condiments
Dill
/g
4.0 g
0%
Egyptian Stars
/g
2.0 g
0%
Affilla Cress
/g
4.0 g
0%
/
Cauliflower Steak
-
Cauliflower 600.0 g
-
Oil 30.0 ml
-
Knorr Pesto Herb Paste 5.0 g
-
Butter 30.0 g
-
Lemon Zest 2.0 g
Pickled Cauliflower
-
Ice 100.0 g
-
Vinegar 100.0 g
-
Sugar 100.0 g
-
Saffron Powder 2.0 g
-
Cauliflower, chopped into bits 100.0 g
Cauliflower Cous Cous
-
Olive Oil 20.0 g
-
Shallot, chopped 20.0 g
-
Cauliflower, chopped 200.0 g
-
Chives, chopped 2.0 g
-
White Pepper 1.0 g
-
Pine Nuts, roasted 10.0 g
Cauliflower Fennel Salad
-
Cauliflower, sliced 50.0 g
-
Fennel, sliced 50.0 g
-
Extra Virgin Olive Oil 10.0 ml
-
White Balsamic Vinegar 10.0 ml
-
Sea Salt 1.0 g
Smoked Chilli Vinaigrette
-
Extra Virgin Olive Oil 100.0 ml
-
White Balsamic Vinegar 50.0 ml
-
Honey 20.0 ml
-
Jalapenos, chopped 15.0 g
-
Coriander, chopped 10.0 g
Condiments
-
Dill 4.0 g
-
Egyptian Stars 2.0 g
-
Affilla Cress 4.0 g
Preparation
-
Cauliflower Steak
- Cut cauliflower into 2cm slices. Marinate with oil and Knorr Vegetarian Seasoning.
- Steam the cauliflower slices for 3 to 4 mins and set aside.
- Heat up pan and sear cauliflower slices till golden brown. Baste with butter, Knorr Pesto Herb Paste and lemon zest.
- Optionally, you can also lightly season with sea salt to enhance the flavour.
-
Pickled Cauliflower
- In a pot, bring vinegar to boil and melt in sugar.
- Once sugar is melted, fold in ice to lower the temperature. Add in saffron powder.
- Soak cauliflower bits in pickle solution for at least 30 mins.
-
Cauliflower Cous Cous
- In a pan, stir fry shallots with olive oil till fragrant.
- Add in chopped cauliflower and stir fry till brown. Season with Knorr Vegetarian Seasoning and pepper.
- Fold in chives and pine nuts.
-
Cauliflower Fennel Salad
- Mix all the ingredients together in a mixing bowl and set aside.
-
Smoked Chilli Vinaigrette
- Mix well Hellmann's Smoked Chilli Dressing and white balsamic vinegar in a mixing bowl.
- Slowly whisk in olive oil.
- Lastly fold in chopped jalapenos.
-
Condiments
- Prepare condiments as mentioned.
-
Plating and Assembly
- Plate cauliflower steak with cous cous and cauliflower fennel salad. Dress vinaigrette over.
- Garnish and serve.
