Baked cauliflower "steak" with goat cheese cream and pears in red wine (variant 6051575e) - photo 1
← Recipes

Baked cauliflower "steak" with goat cheese cream and pears in red wine (variant 6051575e)

Pikantne Main Dishes Fusion cuisine Vegetarian Dishes 90 min Medium 14 wyświetleń ~86.37 PLN - (0)
Rate:
(0)
Start Cooking

Description

A modern, seasonal main dish that combines the intense aromas of roasted cauliflower, sweet and sour pears simmered in red wine, and creamy goat cheese with a crunchy gremolata of hazelnuts and fresh parsley. The dish is visually striking: golden, caramelized cauliflower "steaks" arranged on a white plate contrast with the deep burgundy pear sauce and ruby pomegranate pearls, while the green gremolata and white dollops of cream cheese complete the composition. Perfect as an elegant, meatless main course for winter dinners, it pairs well with roasted potatoes or buckwheat; it tastes rich, has a contrast of textures and colors, and a modern character.

Ingredients (16)

Servings:
4
  • Cauliflower 600 g
  • Pear 2 szt.
  • Red wine 200 ml
  • Honey 30 ml
  • Butter 20 g
  • Soft goat cheese 150 g
  • Olive oil 30 ml
  • Hazelnuts 60 g
  • Fresh parsley 1 pęczek
  • Garlic 2 ząbki
  • Lemon 1.3 szt.
  • Pomegranate seeds (arils) 80 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Kale (optional) 100 g
  • Balsamic glaze (optional) 2 łyżki
💰 Szacowany koszt dania: ~86.37 PLN (21.59 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (top-bottom) with the convection function if available. Take out all the ingredients; wash the cauliflower, pears, and parsley under running water. Dry with a paper towel. Prepare 2 baking trays lined with parchment paper and a large heavy-bottomed pan.

Ingredients: Cauliflower, Pear, Fresh parsley
Tools: oven, large cutting board, sharp knife, parchment paper. Do not dry the cauliflower too aggressively with a towel — gently pat it dry to avoid breaking the florets.

Cauliflower

2

Cut off the lower, tough part of the stem so that the head stands stable. Place the head back side down on the board and carefully slice parallel to the board to cut out "steaks" about 1.5–2 cm thick — you will get 3–4 slices from the head; keep the remaining smaller florets for other uses. Lightly brush each "steak" on both sides with olive oil, sprinkle with 1/8 of the total amount of salt, and evenly pepper.

Ingredients: Cauliflower, Olive oil, Salt, Black pepper
Tools: sharp wide knife. Be careful to cut with a flat motion, not tearing; if the cauliflower crumbles, trim a bit more of the stem to get a more stable slice. The 'steak' should have a flat surface to brown evenly.
3

Arrange the cauliflower 'steaks' on a baking sheet lined with parchment paper, leaving about 2 cm of space between them. Bake in a preheated oven for 25–30 minutes (middle rack) — after 15 minutes, gently flip to the other side. The cauliflower is ready when the edges are deeply golden and the center is soft when pierced with a fork (the fork should go in with slight resistance).

Ingredients: Cauliflower
Dish: baking tray. The time depends on the thickness of the stacks and the oven - if they are browning too quickly, reduce the temperature to 190°C. If using a convection oven, shorten the time by about 5 minutes.

Pears in Wine

4

Peel the pears thinly with a peeler, cut them in half and scoop out the seeds with a melon baller. In a medium wide skillet, combine red wine with honey and butter and 1/8 salt; heat over medium heat until the honey and butter melt, stirring for 1–2 minutes. Add the pear halves cut side up, reduce the heat to low, cover, and simmer for 12–15 minutes — the pears should soften but retain their shape (check with a fork: easy to pierce, but not falling apart).

Ingredients: Pear, Red wine, Honey, Butter, Salt
Tools: a wide pan with a lid. If the wine is very acidic, add another 1–2 teaspoons of honey. Do not cook on high heat, as the alcohol will evaporate too quickly and the sauce may reduce too much.
5

After 12–15 minutes, remove the lid, increase the heat, and cook uncovered for 3–5 minutes, until the liquid thickens to a syrup-like sauce. When the sauce reaches the desired thickness, remove the pan from the heat and spoon it over the pears. If you want a very smooth sauce, pour some of the sauce out and blend it with an immersion blender, then add it back in.

Ingredients: Pear, Red wine, Honey
The sign of proper execution: the sauce should coat the pear and drip slightly, leaving a visible streak on the spoon. If the sauce is too thin, cook longer; if too thick, add 1–2 tablespoons of water.

Goat Cheese Cream

6

Transfer the soft goat cheese to a medium bowl. Add 15 g of olive oil (1 tablespoon) and the grated zest of half a lemon, along with a pinch of salt. Whisk by hand or with a mixer on the lowest setting for 1–2 minutes, until the mixture becomes smooth, slightly fluffy, and easy to spread. If the mixture is too thick, add 1–2 teaspoons of cold water and mix.

Ingredients: Soft goat cheese, Olive oil, Lemon, Salt
Tools: bowl, hand mixer or whisk. Use soft cheese at room temperature for easier whipping. Do not add too much oil — the cream should remain thick but creamy.

Nut Gremolata

7

Toast the hazelnuts in a dry skillet for 3–5 minutes over medium heat, shaking the pan to prevent burning; the skin may crack slightly. Transfer to a plate to cool. In a blender or food processor, blend the cooled nuts with parsley, a clove of garlic, and the zest from the other half of the lemon, adding 1 tablespoon of olive oil just to combine the ingredients. The gremolata should be coarse — do not blend into a paste.

Ingredients: Hazelnuts, Fresh parsley, Garlic, Lemon, Olive oil
Tools: frying pan, blender or mortar. Be careful not to over-dry the nuts in the pan — if you smell intense smoke, remove them immediately. The gremolata should add freshness and crunch.

Optional addition (kale)

8

If you are using kale: chop the leaves, sauté in 1 teaspoon of olive oil along with 1 additional clove of garlic for 2–3 minutes over medium heat — the kale should soften while retaining its vibrant green color. Season with a pinch of salt.

Ingredients: Kale (optional), Garlic, Olive oil, Salt
Tools: non-stick pan. Sauté the kale briefly — longer cooking will make it slimy and lose its color. Additionally, you can add kale to enhance the flavor/texture.

Assembly and finishing

9

On a warmed plate, arrange slices of roasted cauliflower (1–2 per serving), next to half of the stewed pear with sauce. Place 1–2 tablespoons of whipped goat cheese in the center of each steak. Generously sprinkle the cream and cauliflower with the prepared gremolata made from nuts. Scatter pomegranate seeds around the plate for a color contrast. Finally, gently season everything with freshly ground pepper and the remaining salt to taste. If using balsamic glaze, decorate with a thin drizzle around the plate.

Ingredients: Cauliflower, Pear, Soft goat cheese, Hazelnuts, Fresh parsley, Pomegranate seeds (arils), Balsamic glaze (optional)
Tools: cream spreading spoon, small sauce spoon. Arrange the elements with color in mind — white cream, green gremolata, red sauce, and pomegranate create contrast. Additionally, you can add balsamic glaze for visual effect and flavor.

Servings and Serving Suggestions

10

Divide the dish into 4 portions: on each plate, place 1–2 slices of cauliflower, half a pear, and an even amount of cream and gremolata. Serve immediately to keep the cream's texture and the pears slightly warm.

Ingredients: Cauliflower, Pear, Soft goat cheese
Tools: warm plates (optionally heat the plates in the oven for 5 minutes), long spoon for sauce. Do not prepare the dish too early — cauliflower tastes best right after baking.

Fun Fact

💡

Cauliflower is one of the cabbage vegetables, popular in French and Italian cuisine — in the 18th century, it was valued at European courts as a delicacy. The combination of roasted cauliflower with fruit in wine is a modern variation of the contrast between sweet and aromatic with the earthy and slightly nutty profile of the vegetable.

Best for

elegancka kolacja zimowa wegetariańskie menu świąteczne spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the dish immediately after preparation — goat cheese looks best arranged just before serving. Complement it with roasted potatoes with rosemary or a slightly nutty risotto. You can add a few drops of good olive oil or balsamic glaze just before serving for a shine.

🥡 Storage

Store the baked 'steaks' and pears with sauce separately in the fridge for up to 2 days, goat cheese cream in an airtight container for up to 2 days, and gremolata in a closed jar for 1 day (it loses freshness). To reheat the cauliflower, use the oven at 160–170°C for 8–10 minutes to regain its crispness; briefly heat the pears in the sauce in a pan.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Seasonal quiche with chanterelles, spinach, and feta cheese 90 min

Seasonal quiche with chanterelles, spinach...

Takeaway Dishes
Jesienna Sałatka z Pieczoną Dynią, Gruszką i Serem Gorgonzola 45 min

Jesienna Sałatka z Pieczoną Dynią, Gruszką...

Salads
Kremowe Kluski Kładzione w Sosie Grzybowym z Tymiankiem 45 min

Kremowe Kluski Kładzione w Sosie Grzybowym...

I don't know
Kremowe risotto z pieczoną dynią, szałwią i parmezanem 75 min

Kremowe risotto z pieczoną dynią, szałwią ...

Main dishes
Christmas Kulebiak with Cabbage and Mushrooms 240 min

Christmas Kulebiak with Cabbage and Mushrooms

Regional Cuisine for Christmas Eve
Creamy Parsnip and Pear Soup with Toasted Almonds and Cranberry Oil 45 min

Creamy Parsnip and Pear Soup with Toasted ...

Christmas Eve Soups

Recipe Categories

Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Fusion cuisine
Fusion cuisine

Fusion cuisine is a bold combination of culinary traditions from different corners of the world. Asian-European pairings, Mexican-Japanese experiments, and Mediterranean-Asian fusions. Sushi burritos, ramen burgers, kimchi pierogi, and curry pizza - the boundaries of flavor do not exist. Our reci...

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Reklama