Ingredients
This base recipe yields 2 servings and can be scaled for vegan specials, vegetarian tasting menus, or plant-based station production.
Base recipe = 2 servings.
- 900 g whole cauliflower
- 320 g red bell peppers
- 454 g white mushrooms, sliced
- 40 ml extra virgin olive oil
- 4 g paprika
- 3 g garlic
- 15 g fresh basil
- Sea salt and black pepper
Method
- Blanch the cauliflower for 3 minutes, cool in ice water, then slice into thick steaks.
- Rub with olive oil and sous vide at 100°F for 1 hour, then chill and grill until lightly charred.
- Roast the peppers, peel them, and blend with garlic, basil, and olive oil into a smooth coulis.
- Sauté the mushrooms until they release their moisture and caramelize, then chop finely into a confit.
- Plate the grilled cauliflower with mushroom confit and finish with roasted red pepper coulis.
Chef’s Note: The cauliflower should stay tender but structured, with good char from the grill. The mushroom confit adds umami depth while the pepper coulis brings sweetness, brightness, and color to the plate.
| Calories | 220 kcal |
| Fat | 16 g |
| Carbohydrates | 14 g |
| Protein | 6 g |
| Sodium | Varies with seasoning |