Equipment
* optional
Ingredients
Dehydrated Grapes
- 200 g red seedless grapes, halved
Spiced Raisins
- 60 g golden raisins
- 30 ml apple cider vinegar
- 30 ml water
- 10 g granulated sugar
- 1 cinnamon stick
- 1 star anise
Carrot Curry Emulsion
- 15 ml olive oil
- 50 g shallot, minced
- 10 g garlic, minced
- 10 g ginger, minced
- 10 g yellow curry powder, mild
- 300 g carrots, peeled and thinly sliced
- 250 ml vegetable stock
- 100 ml coconut milk, full-fat, well stirred
- 15 ml lime juice, freshly squeezed
- 5 g kosher salt
Cauliflower Steaks
- 800 g cauliflower, 1 large head, leaves trimmed but core intact
- 45 ml olive oil
- 5 g kosher salt
- 2 g ground turmeric
Garnish
- 10 g fresh cilantro, leaves only
Nutrition (per serving)
Method
Place halved red grapes cut-side up on a parchment-lined baking sheet. Bake in an oven at 90C/195F until wrinkled and intensely flavored, but still slightly tacky.
In a small saucepan, combine apple cider vinegar, water, sugar, cinnamon, and star anise. Bring to a simmer, then pour the hot liquid over the golden raisins. Let sit to plump.
Heat 15ml olive oil in a medium saucepan over medium heat. Add the minced shallot, garlic, and ginger, sauteing until fragrant and translucent.
Stir the curry powder into the aromatics and toast for 30 seconds. Add the sliced carrots and vegetable stock. Simmer gently until the carrots are completely tender and offer no resistance.
Transfer the carrot mixture to a high-speed blender. Add the coconut milk, lime juice, and salt. Blend on the highest speed until perfectly smooth. Pass through a fine-mesh chinois for a refined texture.
Slice the cauliflower straight down through the center of the core to create four thick steaks, each about 4cm wide. Rub gently with olive oil, salt, and turmeric.
Preheat a large cast-iron skillet over medium-high heat. Sear the cauliflower steaks until deeply caramelized and dark golden brown on the first side.
Flip the cauliflower steaks carefully. Transfer the skillet directly into a preheated 200C/390F oven. Roast until the core is tender.
Spoon a generous pool of the warm carrot curry emulsion onto the center of each plate. Lay the roasted cauliflower steak over the sauce. Garnish dynamically with the drained spiced raisins, chewy dehydrated grapes, and fresh cilantro leaves.
Chef's Notes
- The dual grape preparation highlights the ingredient's versatility: the golden raisins provide bright, quick bursts of acidic sweetness, while the slow-dehydrated fresh grapes offer a deep, concentrated tannic structure.
- Searing the cauliflower in cast iron before transferring it to the oven ensures a heavily caramelized crust that mimics the Maillard reaction typical of a meat steak, which is vital for savory satisfaction in a plant-based main.
- Passing the carrot emulsion through a fine-mesh chinois after blending is not strictly necessary for home cooking, but it is the critical step that elevates the sauce's mouthfeel to true Michelin-level refinement.
Storage
Refrigerator: 3 days — Store components separately. Store dehydrated grapes in an airtight container at room temperature.
Reheating: Reheat cauliflower in a 180C oven until warmed through. Warm sauce gently on the stove. Do not heat the raisins or dehydrated grapes.
