Estate Dinners
Cauliflower Steaks with Gorgonzola Compound Butter and Balsamic Steak Sauce
The Strategy:
Elevate the humble cauliflower into a spectacular main course with these thick-cut grilled cauliflower steaks. Seared to a golden brown and topped with a slice of rich Gorgonzola-parsley compound butter, they are served with a sweet, tangy balsamic-shallot steak sauce. It is a sophisticated, flavor-packed dish that will impress both vegetarians and steak lovers alike.
Ingredients
For the steaks
- 2 heads cauliflower
- 2 (or more) tablespoons olive oil
For the Gorgonzola compound butter
- ½ cup butter, softened
- 2 ounces Gorgonzola cheese, crumbled, about ¼ cup
- ¼ cup chopped fresh parsley
- 1 garlic clove, peeled and minced
For the balsamic steak sauce
- ¾ cup balsamic vinegar
- ½ cup ketchup
- ¼ cup honey
- 2 small shallots, peeled and finely diced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- ¼ teaspoon allspice
- 1 to 2 teaspoons kosher salt
- 1 to 2 teaspoons coarse black pepper
- 2 tablespoons butter
Instructions
Make the compound butter
- Place the softened butter, Gorgonzola cheese, parsley, and garlic into the bowl of a food processor.
- Pulse to combine.
- Spoon the compound butter onto a sheet of plastic wrap. Use your hands to roll the plastic wrapped butter into a cylinder. Twist the ends of the wrap to make a tight tube.
- Chill in the fridge for at least 30 minutes and up to several days.
- Bring the butter to room temperature before serving.
Build the steak sauce
- Place the balsamic vinegar, ketchup, honey, shallots, Worcestershire sauce, mustard, brown sugar and allspice into a small pot.
- Bring to a boil over medium-high heat.
- Reduce the heat to medium low and simmer until the sauce thickens, about 10 minutes.
- Remove the sauce from the heat.
- Season with some of the salt and pepper and swirl in 2 tablespoons of butter to give your steak sauce a rich shine.
Prep and bake the cauliflower
- Preheat the oven to 425°.
- Remove leaves and trim the stem end of cauliflower, leaving the core intact.
- Place one head of cauliflower, stem side down, on your work surface.
- Divide the cauliflower in half from top to bottom.
- Slice the cauliflower into four 1-inch "steaks" from the center to the outer edge. (You can save the outer slices to snack on!) Arrange steaks on parchment lined baking sheets. Repeat with the second head.
- Drizzle each side of the steaks with olive oil and season with salt and pepper.
- Bake until the top of the cauliflower steak is golden brown, about 10 to 15 minutes. Use a large spatula to flip the steaks and cook until the second side is golden brown, about 15 to 20 minutes more.
- Remove the baking sheets from the oven.
- Top each steak with a round of gorgonzola butter and return to the oven until the butter begins to melt, about 1 to 2 minutes more.
- Serve the steaks with a drizzle of steak sauce over the top.
The Heart of the Table
These beautifully charred cauliflower steaks bring a modern, gourmet touch to the table, showing that vegetables can easily command the center of the meal. The rich scent of melting Gorgonzola and sweet balsamic glaze creates an atmosphere of culinary excitement, making everyone feel pampered.
The Art of the Host
- a set of minimalist, mouth-blown crystal coupe glasses with slender stems
- a professional Hawthorne strainer with a tight-coil spring
- a solid copper balloon whisk to perfectly aerate ingredients
- a wide, copper-plated wire cooling rack to ensure perfect airflow
- an instant-read digital meat thermometer with a backlit display
- a pair of professional-grade stainless steel locking kitchen tongs
Neighborly Grace
- THE PRESENTATION: Plate the cauliflower steaks individually on warm stoneware plates, drizzling the rich balsamic steak sauce underneath. Top each steak with a melting slice of the Gorgonzola compound butter and a sprinkle of fresh parsley.
- THE POUR: Pair the rich cheese and caramelized cauliflower with a bold, earthy Pinot Noir served at 58°F. For a non-alcoholic option, serve a chilled sparkling water infused with fresh blackberries and a sprig of rosemary.
- THE VIBE: Evening Dining Room. Elegant tableware and the rich aroma of melting Gorgonzola set a sophisticated, warm mood for dinner.