Taste of Bethesda kicks off soon and what a better way to celebrate by making one of the acclaimed dishes! Duck Duck Goose shares this special treat!

Cauliflower Steak Recipe


Cauliflower purée

Smoked date purée

Pickled cauliflower 

Cauliflower cous cous

2 heads cauliflower

1 pk dried pitted dates 

1 red beet

1/3 butter

Olive oil

White balsamic

Pickling spice


Take red beet toss in olive oil wrap in aluminum foil and roast till soft let cool

Peel beet and chop

Using a blender, purée with cold water and chips of ice till bright red and smooth.

Clean and cut cauliflower crosswise into steaks you should get 2 from each head, save the end and stem.

Take 1/2 cauliflower trim and break up into small florets, pickle florets in white balsamic and pickling spice, water and sugar use a ratio of 1 part vinegar to 1/2 part vinegar to 1/4 part sugar combine bring to boil and mix in beet purée and chill. Using 1/2 of cauliflower trim place in pot 1/2 way up with water and 1/2 # butter and cover. Cook till very soft and strain liquid purée and season.

For date purée cover dates in water and cook till very soft then purée very smooth. Put date purée in pot and add rest of butter stirring often until combine and smooth may need more butter using a smoking gun smoke as directed. Lastly using a food processor grind cauliflower trim till crunchy and cous cous sized pieces let dry on towels in frig.

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