A bed of pigeon pea risotto — a favorite local ingredient — adds to the cauliflower entree’s savory depth of flavor.
Emma Fishman
At this week’s Puerto Rico Open, visitors to Prime 787 — an upscale steakhouse at the PGA Tour stop’s host resort, the Hyatt Regency Grand Reserve Puerto Rico — may be surprised to see a somewhat unexpected prime cut listed on a menu that includes filet, rib eye and Delmonico: cauliflower steak.
The vegetarian option was added to the restaurant’s offerings by food and beverage director Luis Quezada in an effort to provide a hearty steakhouse-style entree choice for diners who wish to forgo the steak itself.
“The cauliflower steak is a great option if you don’t eat meat because you still feel like you’re part of your party eating a steak,” Quezada says.
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So how does one achieve a carvable texture and smoky taste from cauliflower? Quezada and his team start by slicing a head of cauliflower in thirds, leaving part of the stem. The cauliflower is then drizzled with salt, pepper, olive oil and Tajin spice, and baked in the oven before being finished on the grill.
“Cauliflower really doesn’t have much flavor on its own,” Quezada says. “So you have to season it and prepare it really well.”
While the decision to season with Tajin was inspired by Quezada’s Mexican roots, the chef makes a concerted effort to tie in local flavors to every dish. The cauliflower steak, for example, is paired with pigeon pea risotto — a nod to the traditional Puerto Rican pairing of pigeon peas and beans. The risotto adds a weight and depth of flavor to the dish, which is further enriched by the addition of mint chimichurri. The cauliflower is topped with a pinch of pistachios and golden raisins before serving.
Pair it with a glass of chardonnay and your “steak” dinner is complete — and completely delicious.
Prime 787’s Cauliflower Steak
-1/3 cauliflower head
-1 tsp Tajin spice
-1 tbsp olive oil
-Salt and pepper to tasteMethod
Slice cauliflower so it is about 3/4 inch wide, leaving part of the stem.
Coat cauliflower with Tajin spice, olive oil, salt and pepper.
Place on a baking sheet and cook in the oven at 375 degrees for 20 minutes.
Finish the cauliflower on a grill to add a smoky flavor.
The plated version of the entrée includes:
-1 cup pigeon pea risotto
-Cauliflower pieces layered on top
-1 tbsp mint chimichurri
-Pinch of pistachios and golden raisins to finish
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