Holiday Pressed Cauliflower Steaks with Maple & Poultry Seasoning Glaze

Serves 4 - 6

Equipment: Cast Iron Pan, The Chef’s Press 18 oz. & 13 oz

Poaching Cauliflower

Ingredients

• 1 cauliflower, cut into 2 to 3 steaks (1.5 inches thick)

• 8 cups water

• 1 Tbsp pickling spices

• 1 Tbsp mushroom powder

• 2 Tbsp kosher salt

• ¼ cup red wine vinegar

• 2 Tbsp maple syrup

• 2 Tbsp extra virgin olive oil

Maple & Poultry Seasoning Glaze

Ingredients

• 2 Tbsp tahini

• 2 Tbsp maple syrup

• 1 Tbsp rice wine vinegar

• 2 Tbsp extra virgin olive oil

• ½ Tbsp soy sauce

• 1 Tbsp poultry seasoning

• 1 tsp smoked paprika

Garnish

• Italian parsley leaves

• Green onions, thinly sliced

1. Make the Cauliflower Brine

Combine the water, mushroom powder, salt, maple syrup, and red wine vinegar in a pot. Bring to a boil, then reduce the heat.
Place the pickling spice in cheesecloth and tie it with twine to make a bouquet garni. Add it to the pot and simmer on low for 5 minutes to release the spices’ essential oils and aromas, creating a bold and flavorful liquid.

2. Cut and Poach the Cauliflower

Trim and remove the bottom leaves and stem. Cut into thick, 1.5-inch steaks from the center of the cauliflower; outer sections are more likely to fall apart.
Place the cauliflower steaks in the brine, place the round Chef’s Press on top, and cook on very low heat for 5–8 minutes. Depending on how many steaks you’re cooking, you may need to do this in batches.
Check doneness with a paring knife; it should pierce the stem easily. Do not overcook.
Remove the cauliflower and place it on a baking sheet with a cooling rack. Allow to cool and drain.

3. Make the Maple & Poultry Seasoning Glaze

Combine tahini, maple syrup, rice wine vinegar, soy sauce, poultry seasoning, olive oil, and smoked paprika. Whisk to combine.
After coating the cauliflower, thin the remaining glaze slightly to use as a sauce for plating.

4. Roast the Cauliflower Steaks

Heat a cast-iron pan over medium-high heat.
Pat the cauliflower dry with paper towels; it should be as dry as possible. A hot pan and dry surface are key to crispy searing.

Add olive oil, place the cauliflower steak in the pan, and set an 18-oz Chef’s Press on top. Cook until golden brown and crisp.
Flip the cauliflower, replace the Chef’s Press, and cook the other side until golden.
Spoon the maple–poultry seasoning glaze over the top, flip, and cook for 1–2 minutes. The glaze will reduce, deepening color and flavor.

5. Plating

Place the cauliflower steaks on a platter. Sprinkle green onions and parsley on top.
Drizzle any extra glaze over the cauliflower and around the plate.