Celebrating Oscars night in style? Try these elegant cauliflower steaks -- a dish that hits all the marks with salty, sour, savoury and sweet elements. The result is stellar, particularly when combined with our heavenly bubbly.
Elegant and lithe, our Seven Stars sparkling wine is produced in the Méthode Traditionnelle style. A true “Blanc de blancs” crafted with Chardonnay from our Naramata estate and Hidden Terrace vineyards in north Oliver. The wine has bright fruit scents, toasty brioche flavours and a luxurious mouthfeel, which is simply a wonderful accompaniment to this trendy and zesty vegetarian appy. The 2015 Seven Stars is available online and at our two wineries for only $29.97.
5 (¼” thick) slices pancetta, diced & cooked to crispy
½ cup golden raisins
3 tbsp freshly squeezed lemon juice
2 tbsp extra virgin olive oil
6 tbsp cold unsalted butter, cut into pieces
¼ tsp salt
2 pinches of sugar
pepper to taste
1 small head cauliflower, sliced into 4 steaks
2 tbsp water
½ cup brined capers, drained
Heat 1 tbsp oil, 1 tbsp butter, ⅛ tsp salt, and pinch of sugar and pepper in 2 skillets on medium-high. Add 2 cauliflower steaks to each skillet, lightly season with salt and pepper, cook until golden, about 4 min. Transfer skillets to oven, roast cauliflower until just tender and undersides are golden, 8-15 min. While cauliflower roasts, boil water in pan over moderate heat, stir in pancetta, capers, raisins, juice and remaining butter, stir until incorporated. Remove from heat, season with pepper. Carefully invert cauliflower steaks onto a platter, and spoon sauce over them.