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May 19, 2013 10:07 AM

Cauliflower Steak?

We recently dined at Salumeria Rosi Il Ristorante in NYC and very much enjoyed a completely vegetarian entree they served called Bistecca Cavolfiore...or cauliflower steak. This was a giant slice of cauliflower grilled and served over a delicious risotto. I've seen an occasional recipe for cauliflower served as a steak, but nothing approaching the delicious Italian style preparation that Il Ristorante serves. Does anyone have such a recipe?

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  1. I don't know how to link on my mobile, however food and wine magazine has a good recipe. Just search for cauliflower steaks with corn and capers is highly recommended. We normally just roast the florets tossed with everything else. However that is just to maximize usage and accounting for my family size.

    1. It's easy to slice big slabs of cauliflower, oil it up and season it and toss on the grill
      Go for it

      1. Never had one, but I'm going to and this is the recipe I'll be using.

        1 Reply

          this is the version we've tried and we loved it. some crusty bread with cheese, a glass of vino-all good!

          3 Replies
          1. re: HillJ

            I didn't have much luck with this one. Also, you get two good slices out of the middle of the cauliflower but the rest won't work since there is only so much stem. I used the rest for another dish but found it a PITA.

            1. re: HillJ

              Now that I read the article good health posted, maybe it would work better with the blanching step (not in the BA recipe)

              1. re: chinaplate

                We didn't blanch first or follow what ghg is describing but I'd be curious to try it. We grilled the slices on the gas grill basting as needed with olive oil s&p then followed the recipe as written.

                The head we picked resulted in three nice slices and the rest of the extra pcs. I used in a curry dish.

            2. See the description of the dish here:

              Basically you'd need to submerge it in olive oil & cook at low temp - usually about 225F - for at least 2 hours; then chill overnight before grilling. Most almond sauce recipes I've seen in Italian cuisine consist of blanched almonds pureed with stock or wine, olive oil, garlic, salt & pepper. The sauce may be finished/thickened with heavy cream or bread; I'd also add some fresh parsley.

              If you want to go in a completely different direction flavor-wise, try this recipe:

              Hope that helps!

              3 Replies
              1. re: goodhealthgourmet

                Thanks...this is very helpful. Can the cauliflower steaks be "confited" by poaching in olive oil stovetop, rather than in the oven? Would simply basting the cauliflower steaks with olive oil and baking them in a low oven work equally well?

                The Italian almond sauce you propose sounds very much like what was served at Salumeria Rosi!

                1. re: josephnl

                  I always make cauliflower steaks in the oven and have been very pleased with the results. I just brush with olive oil, season, and roast on a sheet pan at around 350 degrees, turning once.

                  That almond sauce sounds like a must-try!

                  1. re: josephnl

                    Basting won't give you the same result as poaching/submerging, but yes, you can absolutely do the confit on the stove.

                    I'm glad my instincts were right about the sauce - I figured it was a pretty standard variation.

                    Good luck with the dish and let us know how it turns out!