Being a vegetarian is no easy feat. When grill tops and backyard BBQ pits come out, many can brace themselves for hot dog rolls and pasta salad melted in the afternoon sun. This summer, though, make for a table of ecstatic vegans and vegetarians with this insane cauliflower steak.
Hell, even if you’re not a vegetarian, you’ll be won over by its rich, savory flavor. Executive Chef Robert Graham of Royal Sonesta Houston developed this inspired cauliflower steak with charred eggplant, curried carrot, and watercress you won’t soon forget.
“We wanted to come up with a unique vegetarian option that gave the diner the sense of eating something more than just grilled veggies,” Graham says of the dish. “The cauliflower steak has a nice mouth feel—almost as if you were eating a grilled protein. There is a lot of textural contrast in this dish which is exciting for the palette.”
Chef Robert Graham’s Grilled Cauliflower Steak with Charred Eggplant, Curried Carrot, and Watercress
Makes 4 servings
Prep time
30 minutes min.
Cook time
1 hour min.
Ingredients
- 2 heads cauliflower
- ¼ cup canola oil
- 2 tbsp curry powder
- 2 tbsp paprika
- 4 cups milk
- 4 oz butter
- 1 eggplant, cut in half
- 2 roma tomatoes, cut in half
- 1 yellow onion, cut in half
- 1 bunch cilantro
- 1 tbsp cumin
- 6 baby carrots
- 3 jumbo carrots, roughly chopped
- 2 tbsp fresh ginger, chopped
- 1 bunch watercress
How to make it