The bed of Pea Pea Risotto (a favorite local ingredient) adds the savory depth of the cauliflower main course.
Emma Fishman
At this week’s Puerto Rico Open, visitors to Prime 787 – the upscale steakhouse at the Hyatt Regency Grand Reserve Puerto Rico – might be surprised to see some unexpected Prime Cuts listed on the menu including Filet, Rib Eye and Delmonico: Cauliflower steak.
Luis Quezada, director of food and beverage, added vegetarian options to the restaurant’s products to provide a hearty steak-style entree selection for diners who wish to abandon the steak itself.
“If you don’t eat meat, cauliflower steak is a good choice because you still feel like you’re part of the party,” Quezada said.
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So, how to get a carved texture and smoky flavor from cauliflower? Quezada and his team first cut the head of Cauliflower into one third, leaving some of the stems behind. Then drizzle the cauliflower with salt, pepper, olive oil and taijin spices and bake in the oven and finish on the grill.
“The cauliflower itself doesn’t have much flavor,” Quesadda said. “So you have to season and be prepared.”
While the decision to season with Tajin was inspired by Quezada’s Mexican roots, the chefs worked together to align the local flavor with each dish. For example, the cauliflower steak is paired with a pigeon pea risotto, which is a nod to the traditional Puerto Rican pea and beans pairing. Risotto increases the weight and depth of the dish, which further enriches the dish by adding Mint Chimichurri. Food cauliflower puts pistachios and golden raisins before serving.
Pair it with a glass of Chardonnay and your “steak” dinner is done-completely delicious.
Prime 787’s Cauliflower Steak
-1/3 cauliflower head
-1 teaspoon takin spice
-1 tablespoon olive oil
– Taste salt and peppermethod
Cut into cauliflower, so about 3/4 inch wide, leaving a portion of the stems.
Coat with cauliflower and serve with Taj spices, olive oil, salt and pepper.
Place on a baking sheet and cook in the oven at 375 degrees for 20 minutes.
Finish the cauliflower on the grill for added smoky flavor.
The plated version of the protagonist includes:
-1 cup pigeon pea risotto
– Top part layer
-1 tablespoon peppermint chimicurri
– Mud of pistachios and golden raisins
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