BY CHEF ANTON EGGER

INGREDIENTS

For the Cauliflower Steaks
  • 1 head cauliflower
  • 3 tablespoons extra virgin olive oil
  • 1 pinch ground cumin / or any other spice flavor your prefer
  • 1 pinch coarse kosher salt
For the Cauliflower Puree
  • 1 cup / 325 grams cauliflower florets, roughly chopped
  • ¾ cup / 180 ml milk
  • 1 tablespoon butter, unsalted
  • pinch coarse kosher salt
For the Yuzu Crema
  • 3 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 ½ teaspoon yuzu juice / or 1 tablespoon of lemon or lime juice tastes well also
For the Pomegranate Vinaigrette
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons fresh pomegranate seeds
  • 1 pinch fresh black pepper
  • 1 pinch coarse kosher salt
For the Toasted Panko
  • 1 tablespoon unsalted butter
  • 2 tablespoons panko crumbs (Japanese bread crumbs)
  • pinch coarse kosher salt
For the Garnish
  • fresh Italian parsley leaves

GUIDE / INSTRUCTIONS

For the Roasted Cauliflower
Step 1- Oven on
  • Preheat the oven to 475 degrees Fahrenheit / 246 Celsius.
Step 2 – Prepare the Yuzu Crema
  • In a medium mixing bowl, combine all ingredients and mix well.
  • Season with salt and pepper to taste.
Step 3 – Prepare the Pomegranate Vinaigrette
  • In a mixing bowl stir together all ingredients
  • Season with salt and pepper to taste and set aside
Step 4 – Toast the Panko Crumbs
  • Heat up the butter in a medium skillet over medium-low heat
  • Add panko bread crumbs and stir to coat evenly.
  • Keep stirring often, until panko is golden brown, about 2-3 minutes; season with salt.
  • Transfer to a plate and let cool.
Step 5 – Oven roast the Cauliflower steaks
  • Cut away the dry, tough ends and green leaves of the cauliflower steams.
  • Cut the cauliflower into finger-thick steaks, lengthwise with small part of the stems left on.
  • In a large bowl combine olive oil, ground cumin, salt and pepper and mix well.
  • Add the cauliflower steaks and toss well.
  • Line a sheet pan with aluminum foil.
  • Arrange the seasoned cauliflower steaks on the lined sheet pan, setting them apart slightly.
  • Roast the cauliflower for 8-10 minutes. Remove the pan from the oven, flip the cauliflower and roast for an additional 8-10 minutes, or until the cauliflower is evenly browned and tender.
Step 6 – Make the Cauliflower Puree
  • Place cauliflower florets, milk and pinch of kosher salt in a saucepan and cover with lid.
  • Begin heating on high to start steaming quickly, then reduce heat to medium and continue steaming until cauliflower is tender and there is little milk left in the pot.
  • Transfer the cooked cauliflower and the butter to a kitchen blender and blend until you achieve a very smooth. Set aside and keep warm
Step 7 – Let’s plate the Dish
  • Transfer the roasted cauliflower steaks to a serving plate
  • Spoon the pomegranate dressing over the cauliflower steaks.
  • Spoon / pipe the yuzu crema in between the cauliflower steaks
  • Sprinkle with toasted panko and garnish with fresh parsley.
  • Transfer the cauliflower puree in a small side dish, sprinkle with the remaining panko crumbs.
  • Serve the cauliflower puree and some extra pomegranate vinaigrette on the side. Please enjoy!

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This Roasted Cauliflower Recipe is delicious and easy to make.

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