Cauliflower Steak
Click anywhere on the background to reveal ingredients and preparation.
Click anywhere on the background to reveal ingredients and preparation.
Blanch cauliflower for 3 minutes, cool in ice water, cut thick slices, rub with olive oil, and sous vide at 100°F for 1 hour. Chill, dry, and grill.
Roast peppers over flame until blackened, steam in covered bowl, peel under water. Blend with roasted garlic, basil, olive oil, salt. Store in a squeeze bottle.
Thin slice mushrooms, sauté with oil and salt until water evaporates and caramelized. Cool and chop fine. Adjust seasoning.
Plate with grilled cauliflower, topped with mushroom confit and drizzled with red pepper coulis.
Pair with Villa Bucci Riserva Verdicchio 2017
