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Recipe: Cauliflower Steak from Salt Creek Grille – Princeton


cauliflower steak from Salt Creek Grille Princeton

This sponsored post is brought to you by Salt Creek Grille – Princeton.

It’s about that time of year when everyone tires of burgers and hot dogs but still wants to nosh on seasonal favorites, fresh from the BBQ. Chef Dan Luber of Salt Creek Grille – Princeton shares a veggie-centric, party-friendly, BBQ-alternative recipe from the restaurant’s new menu: cauliflower steak. 


Cauliflower Steak

Try this recipe for oven-roasted cauliflower with butternut squash purée, toasted cashew red quinoa tabbouleh, and topped with chimichurri sauce.

This recipe serves 8 to 10 people.

Butternut Squash Puree:  

Yields 2 cups

2 tablespoons oil blend
½ cup caramelized onions and celery
1 teaspoon garlic, chopped
2 cups roasted butternut squash
1 teaspoon thyme
1 teaspoon parsley
¼ cup white wine
2 cups water
2 teaspoons salt, kosher
½ teaspoon white ground pepper

Directions

Add the oil blend to a sauce pot and bring up to medium heat. Add in the caramelized onion, celery, garlic and roasted butternut squash. Cook stirring frequently for a few minutes then deglaze with the white wine. Once the wine has cooked off add in the water, herbs, salt and white pepper and reduce by about half. Puree the sauce in a blender.


Chimichurri Sauce:  

Yields 4 cups

1½ cups parsley, stems removed
¼ cup cilantro, stems removed
2 tablespoons red wine vinegar
1 cup olive oil
1 tablespoon oregano, dried
½ tablespoon cumin, ground and toasted
½ tablespoon coriander, ground and toasted
1 teaspoon salt, kosher
½ tablespoon garlic, chopped
½ teaspoon red pepper flakes
½ teaspoon paprika
½ tablespoon orange juice
½ tablespoon lime juice

Directions

Place all the ingredients in a food processor and process about 15 seconds or until slightly smooth. The sauce should still have some texture. Add more olive oil if necessary. It should resemble a broken vinaigrette.


Toasted Cashew Tabbouleh:

Yields 1 gallon

4 cups cooked red quinoa
¾ English cucumber, peeled, seeded and cut into a ¼” dice
1 cup parsley, chopped
¼ cup mint, chopped
½ tablespoon salt
½ cup lemon juice
1 cup extra virgin olive oil
3 cups roasted cauliflower, tossed in chimichurri and roughly chopped
¾ cups cashew pieces, roasted and roughly chopped

Directions

In a mixing bowl, combine all ingredients and check for seasoning.  

Salt Creek Grille – Princeton
Forrestal Village
1 Rockingham Row
Princeton, NJ
609-419-4200

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