Cuisine · Bringing Extraordinary Home
December 22, 2020 Words: Anton Egger

Roasted Cauliflower

Culinary Inspiration From Sea


Roasted Cauliflower

with Yuzu Crema and Toasted Panko finished with a Pomegranate Vinaigrette and Cauliflower Puree on the side
Serves 2

This is a new Earth and Ocean dish; will be ready for you to enjoy when we return sailing. The inspiration of this dish developed from my travels to California; where I was invited to a family BBQ hosted by my Japanese American chef friends. Please enjoy!


For the Cauliflower Steaks

  • 1 head cauliflower
  • 3 tablespoons extra virgin olive oil
  • 1 pinch ground cumin / or any other spice flavor your prefer
  • 1 pinch coarse kosher salt

For the Cauliflower Puree

  • 1 cup / 325 grams cauliflower florets, roughly chopped
  • ¾ cup / 180 ml milk
  • 1 tablespoon butter, unsalted
  • pinch coarse kosher salt

For the Yuzu Crema

  • 3 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 ½ teaspoon yuzu juice / or 1 tablespoon of lemon or lime juice tastes well also

For the Pomegranate Vinaigrette

  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons fresh pomegranate seeds
  • 1 pinch fresh black pepper
  • 1 pinch coarse kosher salt

For the Toasted Panko

  • 1 tablespoon unsalted butter
  • 2 tablespoons panko crumbs (Japanese bread crumbs)
  • pinch coarse kosher salt

For the Garnish

  • fresh Italian parsley leaves


Step 1- Oven on

  • Preheat the oven to 475 degrees Fahrenheit / 246 Celsius.

Step 2 - Prepare the Yuzu Crema

  • In a medium mixing bowl, combine all ingredients and mix well.
  • Season with salt and pepper to taste.

Step 3 - Prepare the Pomegranate Vinaigrette

  • In a mixing bowl stir together all ingredients
  • Season with salt and pepper to taste and set aside

Step 4 - Toast the Panko Crumbs

  • Heat up the butter in a medium skillet over medium-low heat
  • Add panko bread crumbs and stir to coat evenly.
  • Keep stirring often, until panko is golden brown, about 2-3 minutes; season with salt.
  • Transfer to a plate and let cool.

Step 5 - Oven roast the Cauliflower steaks

  • Cut away the dry, tough ends and green leaves of the cauliflower steams.
  • Cut the cauliflower into finger-thick steaks, lengthwise with small part of the stems left on.
  • In a large bowl combine olive oil, ground cumin, salt and pepper and mix well.
  • Add the cauliflower steaks and toss well.
  • Line a sheet pan with aluminum foil.
  • Arrange the seasoned cauliflower steaks on the lined sheet pan, setting them apart slightly.
  • Roast the cauliflower for 8-10 minutes. Remove the pan from the oven, flip the cauliflower and roast for an additional 8-10 minutes, or until the cauliflower is evenly browned and tender.

Step 6 - Make the Cauliflower Puree

  • Place cauliflower florets, milk and pinch of kosher salt in a saucepan and cover with lid.
  • Begin heating on high to start steaming quickly, then reduce heat to medium and continue steaming until cauliflower is tender and there is little milk left in the pot.
  • Transfer the cooked cauliflower and the butter to a kitchen blender and blend until you achieve a very smooth. Set aside and keep warm

Step 7 - Let’s plate the Dish

  • Transfer the roasted cauliflower steaks to a serving plate
  • Spoon the pomegranate dressing over the cauliflower steaks.
  • Spoon / pipe the yuzu crema in between the cauliflower steaks
  • Sprinkle with toasted panko and garnish with fresh parsley.
  • Transfer the cauliflower puree in a small side dish, sprinkle with the remaining panko crumbs.
  • Serve the cauliflower puree and some extra pomegranate vinaigrette on the side. Please enjoy!

Happy “Stay Home” Cooking! with Chef Anton “Tony” Egger



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