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Cauliflower Steak and Mash

Cauliflower! What can’t it do? It is basically a substitute for anything and today we are going to substitute it for steak and mashed potatoes. Now, is this going to taste like steak and mashed potatoes? No, it is not. Is it going to be delicious? Yes, it is. Will it give you that feeling that you are eating a steak with mashed potatoes? maybe. I think most people will say they want to eat more vegetables and be healthier and turning a vegetable into a main dish, all while keeping it delicious and satisfying is a win win situation. 


Recipe by Mark Calaminici | Food Loves Company

Serves 2-4


Fried shallots

5-6 shallots, peeled and sliced into 1/16-inch-thick rounds 

Oil, for frying, canola or vegetable oil

Salt, to taste 


15g fresh parsley, finely chopped, to taste

1/2 or 1 clove of garlic, minced or finely chopped

50g extra virgin olive oil, to taste

30g apple cider vinegar, to taste

Salt, to taste

Freshly cracked pepper, to taste

Chili flakes, to taste

Golden raisins, to taste

Cauliflower steak

1 large cauliflower (1100g) sliced into steaks (2 or 4 steaks)

Oil, enough to coat the pan, any neutral oil

Salt, to taste

Freshly cracked pepper, to taste

1 or 2 sprigs of rosemary

1 or 2 cloves of garlic, smashed

56g of unsalted butter

Maggi seasoning, to taste

Cauliflower mash

Remaining cauliflower (about 600g) leaves and stems, chopped up

100g heavy cream

30g unsalted butter

15g extra virgin olive oil

125g provolone dolce, coarsely grated

Salt, to taste

Freshly cracked pepper, to taste


1. In a pot on high heat, add shallots and cover with enough oil so the shallots are submerged. As the oil gets hot and bubbles, move shallots around with tongs or a fork so that they release into individual rings. Continue to stir frequently for about 15-20 minutes. As the shallots begin to brown, drain and remove to a sheet pan lined with paper towel. Season with salt and separate the fried shallots so that they continue to crisp up. You want to make sure to remove the shallots early enough as they will continue to cook and can burn very easily if not taken out in time. Set aside.

2. For the vinaigrette. In a small bowl, add all the ingredients and give a mix. Taste and adjust any seasonings. Set aside.

3. With the cauliflower, remove the outer leaves, and trim the very bottom of the core, keeping it intact. Slice each cauliflower head into thick slices and set the steaks aside. With the remaining cauliflower, finely chop up with any edible leaves and stems. In a large enough pot, place a steamer basket and fill enough water to just reach just below the basket. Add the chopped up cauliflower, leaves and stems into the steamer basket and bring water to a boil. Once the water is boiling, cover the pot, reduce the heat to medium and steam the cauliflower until you can pierce a knife through easily. Depending on the size of your florets it could take anywhere from 15-25 minutes. Remove the cauliflower florets, stems and leaves from the steamer basket place cooked cauliflower into blender or food processor along with heavy cream, butter, extra virgin olive oil, provolone cheese and season with salt and freshly cracked pepper. Blend until you get the consistency you are looking for. Taste and adjust any seasonings.

4. Season the steaks with salt and freshly cracked pepper on both sides. In a pan on med-high heat add enough oil to coat the bottom of the pan. You can use the oil you fried the shallots in or any neutral oil. Once hot, add steaks and sear until browned. Flip and continue to brown and cook. If you have a weight press you can use it. If steaks aren’t cooked after both sides are browned, you can add a splash of water and cover with a lid to steam to finish cooking. Once the steaks are cooked, add garlic, rosemary, butter and Maggi seasoning to the pan. Baste the steaks for a couple minutes and then remove. Plate with mash on the bottom of the plate. Add steak on top. Garnish with parsley and raisin vinaigrette, top with crispy shallots. Enjoy!


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