Cumin Roasted Cauliflower Steak with Borscht-Style Sauce & White Wine Braised Cabbage
There’s something grounding about cooking with ingredients at their peak — taking something simple like cauliflower and letting it become the centre of the plate. This dish leans into that idea, building layers of flavour through roasting, slow cooking, and a balance of earthy and bright elements.
Inspired by the flavours of borscht, it brings together cumin-roasted cauliflower, a beet-based sauce, white wine braised cabbage, and wilted greens, finished with a cool spoon of crème fraîche. It’s a dish that feels both comforting and composed — equally at home on a quiet evening or as part of a more thoughtful dinner with friends.
Serves: 4
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients
For the Cauliflower Steaks
- 1 large cauliflower, cut into 4 thick steaks
- 2 tbsp olive oil
- 1 tsp ground cumin
- salt and black pepper, to taste
- 2 tbsp unsalted butter, melted
For the Borscht-Style Sauce
- 1 tbsp olive oil
- 1 small onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 large beets, peeled and grated
- ½ cup shredded cabbage
- 1 small apple, peeled and diced
- ½ tsp caraway seeds
- 1 tbsp red wine vinegar
- ½ cup vegetable stock
- ½ tsp salt
- ¼ tsp black pepper
For the White Wine Braised Cabbage
- 1½ cups green or Savoy cabbage, thinly sliced
- ½ cup dry white wine
- ½ cup vegetable stock
- 1 tbsp unsalted butter
- ½ tsp salt
- ¼ tsp black pepper
For the Wilted Chard
- 1 bunch Swiss chard, stems removed, leaves roughly chopped
- 1 tbsp olive oil or butter
- 1 garlic clove, minced
- salt and black pepper, to taste
For Garnish
- ¼ cup crème fraîche (or plain Greek yogurt)
Method
Step 1: Roast the Cauliflower Steaks
Preheat the oven to 400°F (200°C).
Brush both sides of the cauliflower steaks with olive oil and season with cumin, salt, and black pepper.
Heat a large oven-safe skillet over medium-high heat. Sear the cauliflower for 2–3 minutes per side until golden.
Brush with melted butter, transfer to the oven, and roast for 15–20 minutes, until tender but still holding their shape.
Step 2: Make the Borscht-Style Sauce
In a saucepan, heat olive oil over medium heat. Add the onion, carrot, and celery and cook until softened, about 5 minutes.
Stir in the grated beet, cabbage, apple, and caraway seeds. Cook for another 2 minutes.
Add the red wine vinegar, vegetable stock, salt, and pepper. Simmer for 10–15 minutes, until slightly thickened.
Blend if you prefer a smoother texture, or leave it as is for something more rustic.
Step 3: Braise the Cabbage
In a pan, melt the butter over medium heat. Add the cabbage and cook for 2–3 minutes.
Pour in the white wine and let it reduce slightly, about 2 minutes.
Add the vegetable stock, salt, and pepper. Cover and simmer on low for 10–12 minutes, until tender.
Step 4: Wilt the Chard
Heat olive oil or butter in a pan over medium heat. Add the garlic and cook briefly, about 30 seconds.
Add the chard and cook for 2–3 minutes, until wilted. Season with salt and black pepper.
Step 5: Plate
Spoon the borscht-style sauce onto each plate.
Add a small mound of braised cabbage, followed by the wilted chard.
Place a roasted cauliflower steak on top and finish with small spoonfuls of crème fraîche.
Serving Suggestions & Pairings
Serve with a glass of dry Riesling or Sauvignon Blanc to complement the acidity and earthiness.
A slice of warm sourdough on the side works well for something more rustic, or keep it light with a simple green salad dressed in vinaigrette.
Make This Your Own
- Swap the chard for spinach or kale for a softer flavour
- Add toasted walnuts or hazelnuts for texture
- Finish with a touch of smoked paprika for a subtle smoky note
Bringing It to the Table
At Lupin, we’re always looking for ways to let vegetables take the lead, building dishes that feel thoughtful without being complicated. This is one of those plates — layered, balanced, and rooted in simple techniques that let each element speak for itself.
If you make it, share your version — I always enjoy seeing how these dishes find their way into different kitchens.
— Chef Kim
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