The Recipe for Roasted Cauliflower Steaks comes from Chef Tamara Frey, on behalf of Frey Vineyards.
Copyright 2022

This three-part dish is seasonal and delicious, consisting of:
1.) Roasted Cauliflower Steaks with Malbec Mushroom Cream Sauce
2.) Roasted Honeyed Carrots and Potatoes with Chili Flakes
3.) Rubbed Kale Salad

Serves 4

My son and his fiancé went to a nice restaurant in Montreal recently. Cauliflower steaks were on the menu, the latest trend. They loved the dish, and this recipe was inspired by their memorable Montreal culinary adventure. The dinner is broken down to three quick and simple recipes that pair beautifully with Frey Organic Malbec, making a balanced, delicious, and satisfying vegetarian meal.

First prep the Cauliflower Steaks along with the roasted Honeyed Carrots and Potatoes. As they are roasting, start on the Malbec Mushroom Cream Sauce, and finish off with the Rubbed Kale Salad.

1.) Roasted Cauliflower Steaks with Malbec Mushroom Cream Sauce

For the Cauliflower Steaks:
1large head of cauliflower
1/4 cup extra virgin olive oil
Salt
Pepper

Procedure:
Heat oven to 400F.
Cut the head of cauliflower into 1 inch slabs. (Like a steak).
Place on roasting tray and drizzle on both sides with the olive oil, sprinkle with salt and fresh ground pepper.
Roast for approximately 15 minutes (but keep an eye on it as ovens vary) until golden and beginning to soften. (Not too soft, nor too hard).

For the Malbec Mushroom Cream Sauce:
1 pound thinly sliced portobello mushrooms
1 large red onion, peeled, halved and thinly sliced
1 cup heavy cream
2 tablespoons finely chopped sage
1/4 teaspoon salt, adjust to taste
1/2 teaspoon fresh ground pepper, adjust to taste
3 tablespoons unsalted butter
3 cloves finely chopped garlic
1/2 cup Malbec
1/2 cup minced parsley for garnish

Procedure:
Melt the butter in a large skillet. Sauté the sliced mushrooms and onions in the butter until juices evaporate and the vegetables become slightly golden in color. When the mushrooms and onions are nice and golden, deglaze with the Malbec and add the chopped garlic and sage. Cook down until the wine is more concentrated and the alcohol is cooked off. You can tell by the smell. The essence of the wine will emerge in the scent. Add the cream. Simmer until the sauce thickens. Season with the salt and pepper to taste. Place the Roasted Cauliflower Steak on a plate, top generously with Malbec Mushroom Cream Sauce and garnish with minced parsley.

2.) Roasted Honeyed Carrots and Potatoes with Chili Flakes

(It is best to put this in the oven with the Cauliflower Steaks. Start on the Malbec Mushroom Sauce and the Rubbed Kale Salad as they’re cooking.)

Ingredients:
5 large carrots-cut into sticks
12 small potatoes-cut in half. Can use 4 large potatoes cut in 1 inch cubes.
1 tablespoon olive oil
1 tablespoon honey
1/4 to 1/2 teaspoon salt, to your taste
Chili flakes to your liking

Procedure:
Preheat oven to 400F
Place the carrot sticks and the cut potatoes in a roasting pan and sprinkle on the olive oil, honey, salt, pepper and chili flakes. Toss and roast approx. half hour. Meanwhile whip up this simple and delicious Rubbed Kale Salad.

3.) Rubbed Kale Salad

Ingredients:
1 bunch kale, finely chopped.  (I used curly leaf and Dino.)
2 tablespoons olive oil
The juice of 1/2 or 1 lime, to taste
Salt, to taste
1 clove garlic, finely chopped
2 tablespoons freshly grated parmesan cheese
1 large tomato, halved and sliced

Procedure:
Put the finely chopped kale in a salad bowl and add the olive oil, garlic, lime juice, and a pinch or so of salt. Rub and massage the kale with your clean hands (they are your best tools). Taste for seasoning and set aside. When placed on the plate, garnish with fresh grated parmesan cheese and the halved sliced tomatoes.  Enjoy!

For more from Chef Tamara, you can visit her recipe blog.