2 ratings

Cauliflower Steak with Pine Nuts and Preserved Lemon


Bazaar Meat Cauliflower

This healthy, satisfying and delicious cauliflower steak recipe comes from José Andrés' Bazaar Meat at the SLS Las Vegas. Packed full of nutrients and antioxidants, this naturally low-carb entrée is a great alternative to meat.


  • 2 heads cauliflower
  • 2 Cups heavy cream
  • ½ Cup freshly squeezed lemon juice
  • 1 Tablespoon honey
  • 1 Cup extra-virgin olive oil
  • 1 Teaspoon sea salt
  • 1 Pinch of black pepper
  • preserved lemon slices
  • mustard greens
  • Toasted Pine Nuts


Preheat the oven to 350 degrees F.

Place the cauliflower heads in a large pot filled with cold water and bring to a boil. Once boiling, remove the cauliflower and drain the liquid.

Place them back in the pot with fresh cold water and bring to a boil. Once boiling, drain and reserve ½ cup of the cooking liquid.

Cut the cauliflower into 1-inch thick steaks and reserve the trim. Place the trim on a baking sheet and dry in the oven for 5 minutes.

In the bowl of a food processor fit with a steel blade, add the dried trim, heavy cream and cooking liquid and purée until smooth. Season with salt and pepper, and set aside in a small saucepan over low heat to keep warm until ready to use.

To make the ladolemono sauce, whisk together the lemon juice and honey with salt and pepper in a small bowl. Continue whisking while slowly drizzling in soem olive oil to form a nice creamy emulsion. Refrigerate until ready to use.

Preheat a grill to medium-high heat. Rub 2 ot 4 tablespoons of the olive oil over the cauliflower steaks and season with salt and pepper. Grill until nicely charred and golden brown, about 2 minutes each side.

To plate, place a spoonful of the warm purée in the center of 4 plates. Top with the grilled cauliflower steaks and garnish each steak with 1 tablespoon of the ladolemono sauce, 1 to 2 slices of the preserved lemon, mustard greens and toasted pine nuts.