Cauliflower Steak with Almond, Raisins and Capers
| Serves | 4 |
|---|---|
| Ingredients | Vegetables |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
Small plates are the format at Chef Bernstein’s new restaurant, CENA, with a special focus on vegetable-centric preparations. One of the most popular items is a grilled cauliflower “steak” served with pickled garlic aioli, almonds, golden raisins and capers. It makes for a vegetarian appetizer even the most dedicated meat lovers would enjoy.
Ingredients
Garlic Aioli (recipe follows)
1 head cauliflower
2 tbsp. canola oil
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tbsp. extra-virgin olive oil
1/4 cup golden raisins
1/4 cup marcona almonds
3 tbsp. nonpareil capers
1/4 cup pickled garlic, sliced very thin
Garlic Aioli
2 garlic cloves, chopped very fine
Pinch kosher salt
2 egg yolks
1 tsp. lemon juice
1 tsp. water
1 cup extra-virgin olive oil
Steps
- Prepare Garlic Aioli; set aside.
- Cut two 1-inch-thick center slices from head of cauliflower, starting at the top center, cutting down through the stem end.
- Heat canola oil in large saute pan over medium heat. Add 1 cauliflower slice to the pan; cook until golden brown on both sides and season with salt and pepper. Repeat with second cauliflower slice; set both aside on a plate.
- Heat olive oil in small saute pan over high heat. Add raisins; when very hot, shut off heat and add almonds and capers.
- To serve, top cauliflower steaks with warm raisin mixture and pickled garlic. Dot the plate with the garlic aioli.
Garlic Aioli
In blender, combine garlic, salt, yolks, lemon juice and water; puree until smooth. With the blender running, very slowly drizzle in olive oil. Add a tiny bit more water if the aioli gets too thick. Check for seasoning.