Name: Gordon Ramsay makes a Cauliflower Steak?!?
Uploaded: 2025-07-20T17:30:03.000Z
Duration: 10 min 48 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Right, guess what, everyone in my house is going vegetarian, so, you know, on steak night, it can be a lonely night.

Advanced passive voice

So, I've had to make some really smart adjustments, and this dish has been inspired by my time in California.

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This is an amazing cauliflower steak that will be on your table in literally ten minutes, quicker than you can say the word vegan.

We're going to take the steak, the center cut, and the rest we'll use for cauliflower and cheese, soup, puree, whatever you want to do, or even a cauliflower couscous.

Beautiful onions, caraway seeds, parsley, shallots, garlic, dill, mint, sugar, beautiful mustard, and like I heard, the Provence, because we're going to make a sort of fresh salsa verde.

But first things first, let's get that steak on.

Let's have ten minutes on the clock, please.

Cauliflower steak doesn't sound original, but this is going to transform the way you eat cauliflower.

Put a little mark there, a little mark on that side, and what I'm trying to do is make sure I get that beautiful steak in the center.

And look, you want to come down about an inch thick and go all the way through, and look, that is what I want, a beautiful steak.

These little bits of cauliflower, trust me, great for cauliflower and cheese and bacon, etc.

Now, let's get some oil in the pan, okay?

I want to give some really nice flavor to this cauliflower.

Even when I'm talking about cauliflower, salt, cracked pepper, and then let's get some aromatics in there, some garlic.

Doesn't need to be peeled, just literally crushed and in.

We've got some caraway seeds going in, okay?

Some almonds going in, and this is sort of a nice sort of fragrant toast, a nice seasoning that gives it that really nice sort of beautiful flavor.

I'm going to put a little pinch of caraway in the bottom of the pan.

That's going to get a really nice flavor.

I've got the garlic sort of working its magic.

From there, look, that smells incredible.

Lemon juice helps to keep it nice and white, but also just roasting that in there, the sort of lemon starts to puree, and this cauliflower starts to become a little bit more fragrant.

That flavor and that smell is incredible.

Now, once we've got the color on the cauliflower steak, literally lift that up, turn that over, turn down the gas, add a touch of water or stock in.

Bring that back up to the boil instantly.

As it starts boiling, put that lid on, and then turn that gas down.

Now, from there, I'm going to take out my beautiful almonds and curry seeds.

It's a very sort of acidic, delicious garnish, and it's almost better than a garnish because it's quite substantial.

I'm going to chop up the shallots, not too fine.

Beautifully done, all the way down to the root, and then, look, into the bowl.

Now, from there, take your mint, and take your dill, and take your parsley, and scrunch it up, almost like a big, fat cigar.

I say once because I want the freshness left in the herb.

Sometimes, when you over-chop herbs, the board turns green.

I want the green and the flavor in the salsa verde.

Look, really important because when you slice something, it starts to bleed, and I want it bleeding sort of almost flavor coming out of those herbs into the salsa verde.

Salt, pepper, and this is where it starts to go up a different level.

A nice tablespoon of mustard, a nice tablespoon of brown sugar, two tablespoons of red wine vinegar in, and then the olive oil.

Now, the olive oil, don't go crazy olive oil.

Mix that up and sort of keep it quite dense and thick.

You never really have a salsa verde that is literally runny.

It's quite a nice, beautiful, chunky, thick, rich liquid, and then, of course, your beautiful dried herbs.

Now, I know they're fresh and dried herbs in there, but as the dry herbs start to sort of rehydrate inside, it opens up this amazing amount of flavor.

The vinegar gives it the tartness, and the olive oil gives that salsa verde a really nice, rich texture.

Take some of my almonds and my seeds and just crunch them up into there, save some for on top, and beautifully, beautifully mix them in.

This can be served as a wonderful sort of side dish or an actual main course.

I want that really nice piquant salsa verde.

I've got the smell of the garlic, the lemon, and the bay leaves in there.