Hey guys. If you are looking for a healthy vegetarian dish.. we got you covered.... we will make a special steak recipe which doesn`t contain any meat. We will make Gordon Ramsey`s charred cauliflower steak with olive pistou and porcini mushrooms.
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~ We Tried Gordon Ramsay`s Charred CAULIFLOWER STEAK With Olive Pistou & PORCINI Mushrooms ~
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Fort this recipe we used:

Charred cauliflower steaks:
2 heads of cauliflower (for 2 steaks)
150 ml Olive oil
4 tbs Harissa powder
60 gr Unsalted Butter
1 cup Vegetable stock (we used water)

Olive Pistou & Porcini
100 ml Extra virgin olive oil
1 orange (juice & zest)
1 Lemon (juice & zest)
100 gr Castelvetrano Green olives
100 gr Kalamata olives
2 tbs Freshly chopped parsley
5 gr Salt
5 gr Ground black pepper
250 gr Porcini mushrooms
4 cloves of garlic
2 shallots or 1 medium red onion
20 gr Butter
50 gr Capers
10 gr Fresh mint
5 gr Salt
5 gr Ground Black pepper


We start by cutting the cauliflower. We clean the leaves. We cut the stem so the bottom of the cauliflower stays flat.Be sure to use the central part because the stem keeps it in one piece. We continue by cleaning the porcini. We cut the bottom part. We separate the cap from the stalk. These are the best quality you can get. We always use the whole mushroom. We scrape the stem with a knife to get rid of the soil and other impurities. Here you can see 2 different caps . The one on the left is starting to have spores and you can differentiate it from the younger ones because it is starting to get a green color. We remove the spores from the cap with our fingers. Gently without damaging it. We scrape the cap with the knife and we clean it with a damp cloth if it is needed. Never wash them under running water because these amazing mushrooms are spongy and they will get soaked. That will ruin the flavor. They will get mushy and tasteless. We cut them in big chunks. We continue by cutting in half an orange and a lemon.
When done we clean and dice a red onion. Use shallots for this recipe if you can . We clean and dice a few cloves of garlic. The Castelvetrano green olives are buttery and mild. They have a totally distinct flavor from the usual green olives. We will use the well known Kalamata olives too for this dish. We just get rid of the seeds. We cut them in half. We found some wild mint so we will use that instead of the dried one that we have. We chop it up and we do the same with the fresh parsley. Everything is ready so we start by preparing our fire. We drizzle the cauliflower steaks with olive oil and we sprinkle on it the harissa powder with some salt. We grill the cauliflower on both sides to get a nice charred color. Don`t burn it. We add them to a pan followed by the unsalted butter. We baste them with this brown buttery goodness. We add a cup of water to be sure that it cooks all the way through. We don`t want to over cook it to be mushy. It needs to hold its own weight when you lift it. The cauliflower steaks are done so we continue by adding the mushrooms to the same pan. We season with ground pepper and salt. We give them a nice mix and we continue by adding the diced onions with the garlic. We sir them for a minute and we squeeze some lemon and an orange. We grate some orange and lemon zest and we add the olives, followed by the mint and the capers. One last mix and we are done.
It is a very interesting recipe with fresh ingredients. This is a good choice for those who want a meat free stunning main dish. It has a great depth of flavor, we liked it. Give it a try and let us know what you think.

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