Roasted Cauliflower Steak with Grapes, Pistachios, Feta and Caper Vinaigrette

Menu PartEntree
Cuisine TypeItalian
Roasted Cauliflower Steak with Grapes, Pistachios, Feta and Caper Vinaigrette

Chef Rebecca Peizer

Culinary Institute of America

St. Helena, Calif.

Cauliflower steak has been trending as a center-of-the-plate alternative to beef steak. Chefs grill or roast thick-cut pieces of cauliflower and present it as sauces, sides and garnishes just as they would a meaty steak. Chef Rebecca Peizer of the Culinary Institute of America sauces her cauliflower steak with a sweet-sour vinaigrette spiked with capers and raisins.


1 large head cauliflower

¼ cup butter, softened

2 tbsp. capers

2 tbsp. golden raisins

¼ cup golden balsamic vinegar

½ cup plus 2 tbsp. extra virgin olive oil

Salt and black pepper, to taste

1 cup watercress or arugula

1 cup seedless red grapes, halved

¼ cup pistachios, toasted and chopped

¼ cup crumbled feta cheese


  1. Preheat oven to 325 F; do not use convection. Trim cauliflower of its leaves and clean the base. Rub butter all over cauliflower head and season with salt.
  2. Place cauliflower in roasting pan. Roast in oven 1½ hours until browned all over and tender when inserted with a skewer. Cut cauliflower into 1 inch-thick steaks.
  3. Meanwhile, combine capers, raisins and vinegar in saucepan. Over high heat, bring to a boil. Reduce heat and simmer for 5 minutes; cool.
  4. Transfer vinegar mixture to blender container. With motor running, slowly add ½ cup olive oil; blend to create an emulsion.
  5. Toss watercress in vinaigrette and use to make a bed of greens on plate. Season to taste with salt and pepper. Place cauliflower steak on top of greens; drizzle with vinaigrette. Garnish with grapes, pistachios and feta.

Photo courtesy of California Table Grape Commission

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