Grilled Cauliflower Steak with Creamy Potato and Raspberry Sauce

This dish features a hearty grilled cauliflower steak served with a smooth potato puree, all drizzled with a tangy raspberry sauce for a delightful contrast. Perfect for a unique vegetarian meal that packs flavor and elegance.

Medium 30 min 350 cal
Steps

1. Preheat your grill or grill pan over medium heat. 2. Carefully slice a cauliflower head into a thick steak, about 1 inch thick. Brush both sides with olive oil and season with salt and pepper. 3. Grill the cauliflower steak for about 5-7 minutes on each side until tender and charred. 4. Meanwhile, peel and chop the potato. Boil in salted water until fork-tender, about 15 minutes, then drain. 5. Mash the potato with a little olive oil, salt, and pepper until smooth and creamy. 6. In a small saucepan, combine raspberries, honey, and balsamic vinegar over medium heat. Cook until the raspberries break down and the sauce thickens slightly, about 5 minutes. Strain if desired for a smoother sauce. 7. To serve, place the mashed potato on a plate, top with the grilled cauliflower steak, and drizzle with the raspberry sauce. Garnish with fresh herbs. 8. Enjoy your flavorful and visually stunning dish!

Ingredients

1 large cauliflower steak 1 medium potato 1 tablespoon olive oil Salt and pepper, to taste 1/4 cup raspberries 1 teaspoon honey 1/2 teaspoon balsamic vinegar Fresh herbs (like parsley or basil) for garnish

You May Also Like
Apple and Chicken Skillet with Cinnamon Glaze
Healthy Pear & Coconut Sugar Cinnamon Donut
Cheesy Spinach and Tomato Scrambled Eggs
Tiradito de Tuna Cured and Smoked with Wasabi-Yuzu Soy Mayonnaise
Popcorn-Crusted Protein Delight
Smoked Tuna Brioche Sandwich with Wasabi-Yuzu Mayo and Pickled Cucumbers
Garlic White Wine Mussels
Refreshing Hibiscus Tea
Cheesy Garlic Bread
Savory Sardine Bread Toast
Classic Beef Meatpie
Garlic Butter Chicken Breast
Garlic Butter Crab Linguine
Pork Tenderloin with Cocoa Crunch and Creamy Habanero Mandarin Sauce, Served with Fried Carrot-Dill Balls
Pork Filet with Creamy Habanero Mandarin Sauce and Cacao Crunch, served with Fried Carrot Dill Balls