In the chill of winter in Rohan, mustard dill cauliflower steaks make a bright and hearty addition to the feast tables of Meduseld.
Winter in Middle Earth
With the cold days and long nights of winter coming upon us, let us imagine the hearty and rustic fare that would warm tables across JRR Tolkien’s Middle Earth. As the nights lengthen and the days grow dark, we can wonder at what foods would be served in the great halls of the Dwarven kings or at the lavish feast tables of the Elven kingdoms. What delicacies would be served by the hobbits, snug in their cozy hobbit holes as the winds of winter howl across the land? Let us explore together some of the culinary delights from different lands for a Winter Feast in Middle Earth.
Rohan
Winter in Rohan brings harsh winds across the open fields, driving the horse-lords indoors to find warmth and nourishment in the lively and bustling Meduseld. As snow dusts the rugged landscape outside, the Rohirrim gather inside for simple yet flavourful fare at a winter’s feast. Hearty cauliflower steaks are brushed with a mustard dill marinade and roasted until golden brown while the remaining cauliflower is turned into a cheesy purée. Toasted bread crumbs flavoured with horseradish add a satisfying crunch to balance the creamy purée. This hearty vegetable dish is filling enough for an entrée or can be served alongside the protein of your choice.
Ingredients
Cauliflower: You will need at least 2 large cauliflower to get 4 steaks. The steaks are cut from the centre of the cauliflower with the stalk holding the florets together. The remaining outer florets are not wasted, however, and are turned into a cheesy purée.
Mustard: Dijon mustard adds a punch of flavour to the roasted cauliflower steaks.
Horseradish: The crumb topping gets a spicy kick from horseradish. If you aren’t a fan of horseradish, it can be omitted – the crumbs will still taste delicious with fresh garlic and herbs.
Cheese: Shredded cheese blended into the cauliflower purée adds a bit of richness to the dish. My preferred cheese for this dish is Gruyère; however you could substitute with a different cheese instead, such as Gouda or a white cheddar.
How to make Mustard Dill Cauliflower Steaks with Horseradish Crumbs
Roast the cauliflower
Preheat the oven to 425°F. Trim the base of each cauliflower and remove the leaves while leaving the stalk intact. Cut each cauliflower in half. Cut a 1-inch thick steak from each half to make 4 steaks total. Pull the remaining cauliflower apart. If there are any other large florets, they can be trimmed into small 1-inch thick steaks. Reserve the remaining cauliflower for the purée – there should be about 4 cups of florets.
In a small bowl, combine the Dijon mustard, lemon juice, kosher salt, granulated garlic, granulated onion, dried dill, and pepper. Whisk together. Add the olive oil and whisk until smooth. The marinade will split if left to sit; just stir each time before brushing the steaks. Spray a baking sheet with non-stick spray. Arrange the cauliflower steaks on the baking sheet. Use a pastry brush to coat both sides of the cauliflower with the marinade.
Cover the baking sheet with foil and roast for 10 minutes. Remove the foil and continue roasting for another 10 minutes. Carefully flip the cauliflower and roast for another 10 minutes. Flip the cauliflower again and roast for another 5 to 10 minutes until the steaks are tender and golden brown.
Make the cauliflower purée
Break down the remaining cauliflower florets into uniformly sized pieces. Add the cauliflower to a steamer and cook for 10 to 15 minutes until tender. Transfer the cauliflower to a food processor and add the butter, cream, kosher salt, and pepper. Blend the cauliflower into a smooth purée. Add the shredded cheese and blend until smooth. Keep warm until ready to serve.
Make the horseradish crumbs
In a non-stick skillet, melt the butter over medium heat. Add the minced garlic and prepared horseradish. Sauté for about 30 seconds until fragrant. Add the panko crumbs, stirring to fully the coat the crumbs with the butter. Season with the kosher salt and pepper. Cook the crumbs, stirring regularly, until golden brown. Once browned, remove from the heat and stir in the fresh dill and parsley. Set aside until ready to serve.
Serve the Mustard Dill Cauliflower Steaks with Horseradish Crumbs
To serve, spoon some of the purée onto each plate. Arrange the roasted cauliflower steaks on top of the purée and top with the horseradish crumbs. Garnish with a bit more chopped fresh dill and parsley. Enjoy!
