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Plant-Based Cauliflower Steak Recipe

plant-based cauliflower steak

Expertly created by our fragrantly spiced Cauliflower Steak is comforting, delicious, and totally free from animal products. Accompanied by a velvety cauliflower puree and tangy cauliflower couscous, this plant-based recipe utilises the whole vegetable so there is minimal waste.

Recipes similar to this are taught at Le Cordon Bleu London as part of its 3-month Diploma in Plant-Based Culinary Arts, perfect for those looking to learn more about this expanding sector of the industry and create dishes that meet the growing demand for vegan, vegetarian and plant-based foods and products.

Serves 4
Preparation time:
Cooking time:
Total time:


  • 2 medium cauliflowers
  • vegetable oil
Ras el hanout spice mix
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black peppercorns
  • 1 tbsp white peppercorns
  • 1 tbsp cloves
  • 1 tbsp turmeric
  • 1 tbsp caraway seeds
  • 1 tbsp fennel seeds
  • 10 g cardamom pods
  • 10 g star anise
  • 1 cinnamon stick
  • 1 nutmeg
  • 1 tsp dried rose petals
  • pinch saffron threads
  • 1 tbsp smoked paprika
Cauliflower purée
  • 350 g cauliflower, left over from the steaks
  • 1 onion, thinly sliced
  • 100 g cashews
  • 600 ml almond milk
Cauliflower couscous
  • 100 g cauliflower, leftover from the steaks
  • 50 g cashews, toasted
  • 30 g golden raisins
  • 20 g preserved lemons
  • small bunch parsley
  • 50 g wild rice
  • vegetable oil, for frying
  • 1 punnet coriander cress
  • salt
  • pepper



Slice the cauliflower into two 1-inch steaks from the centre of the cauliflower. Set aside the left over cauliflower for the purée and couscous.

Cauliflower Steak

Score the core of the cauliflower in a diamond pattern then place the cauliflower in a colander and steam in a bain-marie until cooked halfway through, about 12-15 minutes. Carefully remove the steaks and allow to cool.

Ras el hanout spice mix

In a frying pan set over low heat, dry roast the coriander seeds, cumin seeds, peppercorns, cloves, turmeric, caraway seeds, fennel seeds, cardamom pods and star anise. Once lightly toasted and smelling fragrant, place in a spice grinder along with the cinnamon, nutmeg, saffron and smoked paprika and blend to a fine powder.

Cauliflower purée

Slice the leftover cauliflower florets. In a large pan, sweat the onion in the oil until soft and translucent. In another pan, toast the cashews until golden then leave to cool. Roughly chop and set aside 50 g for the couscous.

Add the cauliflower florets and remaining cashews to the onions and sweat until translucent. Sprinkle over 1 dessertspoon of ras el hanout, pour in the almond milk and cook until tender. Transfer the mixture to a food processor and blend until smooth.

Cauliflower couscous

Put the remaining cauliflower in a food processor and whizz until it resembles couscous. Line a colander with muslin cloth, put the couscous inside, season and steam over a ban-marie for 2 minutes, then set aside to cool.

Rehydrate the raisins with a little hot water from the bain-marie, allow to cool then drain and add to the couscous. Dice the preserved lemons and chop the parsley. Fold into the couscous along with the reserved chopped cashews.


Heat vegetable oil in a large pan to 220°C. Quickly add the rice for 5 seconds until puffed. Remove and place directly on kitchen paper.

Fry the cauliflower steak in oil until lightly coloured then sprinkle with ras el hanout and 1 tablespoon of water. Flip over and cook until tender.

To serve, spread a layer of cauliflower purée on the plate and top with couscous, carefully place the cauliflower steak on top then sprinkle over coriander cress and puffed rice.

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