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.
Ingredients
Roasted Cauliflower Steak with Cauliflower Variations in Smoked Chilli Vinaigrette
Calculate Dish Cost
Cauliflower Steak

Pickled Cauliflower
Cauliflower Cous Cous

Cauliflower Fennel Salad
Smoked Chilli Vinaigrette

Condiments
Cauliflower Steak
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Cauliflower 600.0 g
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Oil 30.0 ml
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Knorr Pesto Herb Paste 5.0 g
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Butter 30.0 g
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Lemon Zest 2.0 g
Pickled Cauliflower
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Ice 100.0 g
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Vinegar 100.0 g
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Sugar 100.0 g
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Saffron Powder 2.0 g
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Cauliflower, chopped into bits 100.0 g
Cauliflower Cous Cous
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Olive Oil 20.0 g
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Shallot, chopped 20.0 g
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Cauliflower, chopped 200.0 g
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Chives, chopped 2.0 g
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White Pepper 1.0 g
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Pine Nuts, roasted 10.0 g
Cauliflower Fennel Salad
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Cauliflower, sliced 50.0 g
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Fennel, sliced 50.0 g
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Extra Virgin Olive Oil 10.0 ml
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White Balsamic Vinegar 10.0 ml
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Sea Salt 1.0 g
Smoked Chilli Vinaigrette
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Extra Virgin Olive Oil 100.0 ml
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White Balsamic Vinegar 50.0 ml
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Honey 20.0 ml
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Jalapenos, chopped 15.0 g
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Coriander, chopped 10.0 g
Condiments
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Dill 4.0 g
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Egyptian Stars 2.0 g
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Affilla Cress 4.0 g
Preparation
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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.
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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.
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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.
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Cauliflower Fennel Salad
- Mix all the ingredients together in a mixing bowl and set aside.
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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.
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Condiments
- Prepare condiments as mentioned.
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Plating and Assembly
- Plate cauliflower steak with cous cous and cauliflower fennel salad. Dress vinaigrette over.
- Garnish and serve.