A Chef's Take on a Home-Cooked Showstopper
One of the most exciting parts of cooking seasonally is taking humble ingredients and transforming them into something extraordinary. As a farm-to-table chef, I love celebrating the vibrancy of local produce, whether it’s through a carefully curated menu at Lupin Dining & Pantry or a dish meant to be recreated in home kitchens.
This Cumin Roasted Cauliflower Steak is exactly that—a dish rooted in comfort, yet elevated enough for a special occasion. Inspired by the deep, earthy flavors of borscht, it brings together roasted cauliflower, a bold beet-based sauce, white wine braised cabbage, wilted chard, and a creamy touch of crème fraîche.
It’s a plate that tells a story: warm spices, slow-cooked elements, and a balance of rich and bright flavors that come together beautifully. Whether you’re planning a cozy dinner for family or hosting friends for an elegant evening, this dish is designed to impress.
Photo By: Tyler Tindale (Trim Digital Marketing)
Why You'll Love This Recipe
✔ Farm-to-Table Focus: It highlights seasonal vegetables and natural flavors.
✔ Elevated Yet Accessible: This dish looks stunning but is simple to prepare.
✔ Vegetarian, Yet Indulgent: Bold, hearty flavors that even meat-lovers will enjoy.
Cumin Roasted Cauliflower Steak with Borscht-Style Sauce & White Wine Braised Cabbage
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)
How to Make It
Step 1: Roast the Cauliflower Steaks
Preheat your oven to 400°F (200°C).
Brush both sides of the cauliflower steaks with olive oil and season with ground 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 brown.
Brush with melted butter, transfer to the oven, and roast for 15-20 minutes until tender but firm.
Step 2: Make the Borscht-Style Sauce
In a saucepan, heat olive oil over medium heat. Add the onion, carrot, and celery and sauté until softened, about 5 minutes.
Stir in the grated beet, shredded cabbage, diced apple, and caraway seeds. Cook for another 2 minutes.
Add red wine vinegar, vegetable stock, salt, and black pepper. Let it simmer for 10-15 minutes until it thickens slightly.
Blend for a smoother texture if desired.
Step 3: Braise the Cabbage
In a separate pan, melt the butter over medium heat. Add sliced cabbage and sauté for 2-3 minutes.
Pour in white wine and let it reduce slightly, about 2 minutes.
Add vegetable stock, salt, and pepper. Cover and simmer on low for 10-12 minutes until the cabbage is tender.
Step 4: Wilt the Chard
Heat olive oil in a pan over medium heat. Add garlic and cook for 30 seconds.
Add chard and sauté for 2-3 minutes until wilted. Season with salt and black pepper.
Step 5: Plate Like a Chef
Spoon the borscht sauce onto each plate, creating an artistic splatter effect.
Place a small mound of braised cabbage in the center.
Add wilted chard over the cabbage, then top with a roasted cauliflower steak.
Finish with small dollops of crème fraîche around the plate for contrast.
Serving Suggestions & Pairings
✨ Serve with a glass of dry Riesling or Sauvignon Blanc to complement the dish’s acidity and earthiness.
✨ Add a side of warm sourdough bread for a rustic touch.
✨ Pair with a simple green salad dressed in a light vinaigrette.
Make This Your Own
✔ Swap the chard for spinach or kale if you prefer milder greens.
✔ Add toasted walnuts or hazelnuts for extra crunch.
✔ Try a smoked paprika drizzle for a smoky undertone.
Bringing the Restaurant Experience Home
At Lupin Dining & Pantry, we take pride in dishes that honor the seasons and showcase local produce. But I also believe that restaurant-quality meals shouldn’t be limited to dining out. Cooking is an act of creativity, nourishment, and connection. Whether you're plating this for your family or presenting it at a dinner party, let yourself enjoy the process.
Tag me on Instagram @lupin.dining if you make this—I’d love to see your version!
Bon Appétit,
Chef Kim
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