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Cauliflower Steak with Almond, Raisins and Capers
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.
Servings
4
4
Cuisine Type
- american
Menu Part
- appetizer
Main Ingredient
- Vegetables
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.
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