Roasted Cauliflower

with Yuzu Crema and Toasted Panko finished with a Pomegranate Vinaigrette and Cauliflower Puree on the side
Serves 2

This is a new Earth and Ocean dish; will be ready for you to enjoy when we return sailing. The inspiration of this dish developed from my travels to California; where I was invited to a family BBQ hosted by my Japanese American chef friends. Please enjoy!

INGREDIENTS WE NEED

For the Cauliflower Steaks

• 1 head cauliflower
• 3 tablespoons extra virgin olive oil
• 1 pinch ground cumin / or any other spice flavor your prefer
• 1 pinch coarse kosher salt
  

For the Cauliflower Puree

• 1 cup / 325 grams cauliflower florets, roughly chopped
• ¾ cup / 180 ml milk
• 1 tablespoon butter, unsalted
• pinch coarse kosher salt

For the Yuzu Crema

• 3 tablespoons mayonnaise
• 1 tablespoon sour cream
• 1 ½ teaspoon yuzu juice / or 1 tablespoon of lemon or lime juice tastes well also

For the Pomegranate Vinaigrette

• 6 tablespoons extra-virgin olive oil
• 2 tablespoons white balsamic vinegar
• 2 tablespoons fresh pomegranate seeds
• 1 pinch fresh black pepper
• 1 pinch coarse kosher salt
  

For the Toasted Panko

• 1 tablespoon unsalted butter
• 2 tablespoons panko crumbs (Japanese bread crumbs)
• pinch coarse kosher salt

For the Garnish

• fresh Italian parsley leaves

LET'S COOK IT

Step 1- Oven on

• Preheat the oven to 475 degrees Fahrenheit / 246 Celsius.

Step 2 - Prepare the Yuzu Crema

• In a medium mixing bowl, combine all ingredients and mix well.
• Season with salt and pepper to taste.

Step 3 - Prepare the Pomegranate Vinaigrette

• In a mixing bowl stir together all ingredients
• Season with salt and pepper to taste and set aside

Step 4 - Toast the Panko Crumbs

• Heat up the butter in a medium skillet over medium-low heat
• Add panko bread crumbs and stir to coat evenly.
• Keep stirring often, until panko is golden brown, about 2-3 minutes; season with salt.
• Transfer to a plate and let cool.

Step 5 - Oven roast the Cauliflower steaks

• Cut away the dry, tough ends and green leaves of the cauliflower steams.
• Cut the cauliflower into finger-thick steaks, lengthwise with small part of the stems left on.
• In a large bowl combine olive oil, ground cumin, salt and pepper and mix well.
• Add the cauliflower steaks and toss well.
• Line a sheet pan with aluminum foil.
• Arrange the seasoned cauliflower steaks on the lined sheet pan, setting them apart slightly.
• Roast the cauliflower for 8-10 minutes. Remove the pan from the oven, flip the cauliflower and roast for an additional 8-10 minutes, or until the cauliflower is evenly browned and tender.

Step 6 - Make the Cauliflower Puree

• Place cauliflower florets, milk and pinch of kosher salt in a saucepan and cover with lid.
• Begin heating on high to start steaming quickly, then reduce heat to medium and continue steaming until cauliflower is tender and there is little milk left in the pot.
• Transfer the cooked cauliflower and the butter to a kitchen blender and blend until you achieve a very smooth. Set aside and keep warm

Step 7 - Let’s plate the Dish

• Transfer the roasted cauliflower steaks to a serving plate
• Spoon the pomegranate dressing over the cauliflower steaks.
• Spoon / pipe the yuzu crema in between the cauliflower steaks
• Sprinkle with toasted panko and garnish with fresh parsley.
• Transfer the cauliflower puree in a small side dish, sprinkle with the remaining panko crumbs.
• Serve the cauliflower puree and some extra pomegranate vinaigrette on the side. Please enjoy!

Happy “Stay Home” Cooking! with Chef Anton “Tony” Egger