Delicious Cauliflower Steak Recipe by Chef Diego Rocas: A Meatless Marvel

Ever wondered if calling a dish “cauliflower steak” tricks your brain into thinking it’s a juicy piece of meat? Who cares! Cauliflower shines just as brightly, especially in this incredible recipe by Chef Diego Rocas.

Preparation Time: 30-45 minutes

Serves: 2-4

Ingredients:

• 1 large cauliflower
• 50g chipotle peppers
• 50g sun-dried tomatoes in oil
• 200g olive oil
• 2 cloves of garlic
• 30g capers
• 30g flat-leaf parsley
• Salt to taste

Instructions:

1. Prepare the Cauliflower:

   • Slice the cauliflower into 1 cm-thick "steaks."
   • Boil salted water in a large pan. Cook the cauliflower slices until tender.
   • Remove from the pan and let them cool on paper towels, then chill in the fridge.

2. Make the Sauce:

   • Blend chipotle peppers, sun-dried tomatoes, olive oil, garlic, and a pinch of salt until smooth.

3. Finish the Cauliflower:

   • For a crispy finish, roast the cauliflower in a preheated oven at 350°F or grill it. Brush with chipotle sauce before cooking.

4. Serve:

   • Arrange the cauliflower steaks on a plate, drizzle with more chipotle sauce, and garnish with capers and fresh parsley leaves.

Wine Pairing:

Medium to bold red wines, like Syrah or Cabernet Sauvignon, are perfect with tomato-based sauces. For those who prefer lighter reds, consider pairing with a Pinot Noir or Zinfandel, especially with dishes that have spicy elements like chipotle.

Bon appétit!