Cauliflower Steak. Grilled cauliflower steaks with mushroom confit and roasted red pepper coulis. A flavorful Tuscan plant-based dish by Chef David Giani.
Italian recipe. Entree. Vegetarian.
Ingredients include cauliflower, mushrooms, red peppers, olive oil, herbs, and garlic.
Techniques include grilling, vegetable roasting, mushroom confit, and coulis preparation.
Nutrition tags: plant based, Mediterranean diet, vegan friendly, vegetable forward.
Dietary tags: vegetarian, vegan, gluten free, dairy free.
Wine pairings: Vermentino, Pinot Grigio, Chianti Classico, Rosato Toscano.
Protein: cauliflower. Cut: cauliflower steak. Station: Secondi Station.
Flavor profile: low fat, medium acid, medium salt, medium umami, low sweet, low bitter, high earthy, medium fresh, low spice, medium richness.
Wine logic: crisp Mediterranean whites and lighter reds complement the smoky cauliflower and earthy mushroom confit while balancing the roasted pepper coulis.
Related terms: Tuscan vegetarian cuisine, plant based entree, Mediterranean vegetables, grilled cauliflower, vegan Italian recipe, Chef David Giani.
Cauliflower Steak
A vibrant plant-based secondi featuring grilled cauliflower steak, rich mushroom confit, and roasted red pepper coulis. Built for elegant vegetarian and vegan menu placement inside the Tuscany Cuisine Menu Builder and Secondi station workflow.
SecondiVegan • Cauliflower SteakTier 2 • Sous Vide
Ingredients
This base recipe yields 2 servings and can be scaled for vegan specials, vegetarian tasting menus, or plant-based station production.
Base recipe = 2 servings.
900 g whole cauliflower
320 g red bell peppers
454 g white mushrooms, sliced
40 ml extra virgin olive oil
4 g paprika
3 g garlic
15 g fresh basil
Sea salt and black pepper
Method
Blanch the cauliflower for 3 minutes, cool in ice water, then slice into thick steaks.
Rub with olive oil and sous vide at 100°F for 1 hour, then chill and grill until lightly charred.
Roast the peppers, peel them, and blend with garlic, basil, and olive oil into a smooth coulis.
Sauté the mushrooms until they release their moisture and caramelize, then chop finely into a confit.
Plate the grilled cauliflower with mushroom confit and finish with roasted red pepper coulis.
Chef’s Note: The cauliflower should stay tender but structured, with good char from the grill. The mushroom confit adds umami depth while the pepper coulis brings sweetness, brightness, and color to the plate.
