Roasted Cauliflower Steak with Pumpkin Puree, Goat Cheese, and Figs
Ingredients
- —1 cauliflower
- —500 g butternut squash, peeled and cubed
- —100 g soft goat cheese
- —4 fresh figs, halved
- —2 tbsp olive oil
- —50 g crème fraîche
- —1 tsp dried thyme
- —0.5 tsp garlic powder
- —30 g hazelnuts, roughly chopped
- —pepper to taste
- —salt to taste
Instructions
Preheat the oven to 200°C (392°F).
Place the squash cubes on a baking sheet, toss with 1 tablespoon of olive oil, pepper, and salt.
Roast the squash for about 25 minutes until soft and lightly caramelized.
Puree the warm squash with the crème fraîche until smooth and creamy.
Cut the cauliflower into 2 thick steaks from the center.
Brush the cauliflower with 1 tablespoon of olive oil and season with pepper, salt, thyme, and garlic powder.
Roast the cauliflower steaks in the oven for about 30 minutes until golden brown and tender.
Add the figs to the oven for the last 8 minutes to soften and warm them.
Divide the pumpkin puree between two plates, place the cauliflower steak on top, and crumble the goat cheese over it.
Garnish with the warm figs and optionally the roughly chopped hazelnuts.
Serving Tip
The soft sweetness of roasted squash and figs pairs beautifully with the nutty flavor of cauliflower. With creamy goat cheese, it creates a warm, autumnal dish that is elegant and surprisingly simple. This dish is best presented with the warm pumpkin puree as a soft base on the plate, with the cauliflower steak elegantly placed on top.
Storage Tip
Store leftovers covered in the refrigerator for up to 2 days and gently reheat the cauliflower and pumpkin puree in the oven.