Roasted Purple Cauliflower Steak with Pumpkin Purée and Goat Cheese
Ingredients
- —1 purple cauliflower, cut into 2 steaks
- —1 small Hokkaido pumpkin
- —60 g soft goat cheese
- —1 tbsp olive oil
- —Pepper
- —Salt
- —Splash of lemon juice
- —Optional: roasted walnuts or microgreens
Instructions
Cut the purple cauliflower into 2 thick “steaks” and brush with olive oil, pepper, and salt.
Roast for 25–30 minutes at 200°C until the edges are golden and slightly crispy.
Cut the Hokkaido pumpkin into cubes (skin can stay on), and simmer gently with a splash of water.
Blend with a bit of salt, pepper, and lemon juice into a smooth, thick purée.
Spread the pumpkin purée onto a warm plate and place the cauliflower steak on top.
Crumble goat cheese over it and finish with microgreens or some roasted nuts.
Serving Tip
A dish that looks like it came straight out of a modern bistro: a hearty purple cauliflower steak, slowly roasted until the edges caramelize, served on a velvety Hokkaido pumpkin purée. The soft goat cheese adds creaminess, and the color combination is pure elegance. Comfort food, but refined. Serve immediately so the cauliflower steak remains warm and slightly crispy, on a generous layer of pumpkin purée for the most striking color contrast.
Storage Tip
Keep the purée and cauliflower separate; gently reheat the purée and briefly re-roast the cauliflower before serving.