From Gordon Ramsay's MasterClass

Cauliflower Steak, Olives, and Mushrooms

Gordon demonstrates how to transform an ordinary head of cauliflower into a show-stopping vegetarian dish. Learn how to sear cauliflower “steaks” and make a flavorful olive pistou with sautéed porcinis to top.

Topics include: Main • Vegetarian • Charred Cauliflower • Olive Pistou • Porcini Mushrooms

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Gordon demonstrates how to transform an ordinary head of cauliflower into a show-stopping vegetarian dish. Learn how to sear cauliflower “steaks” and make a flavorful olive pistou with sautéed porcinis to top.

Topics include: Main • Vegetarian • Charred Cauliflower • Olive Pistou • Porcini Mushrooms

Gordon Ramsay

Teaches Cooking II: Restaurant Recipes at Home

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Cooking at home is the new going out

It’s more than dinner—it’s a dining experience. Gordon Ramsay returns with a second cooking MasterClass to teach you how to prep, plate, and pair recipes that wow guests. With 13 restaurant-inspired dishes designed for home cooking, you’ll learn how to build elevated courses from appetizer to dessert using everyday ingredients.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

I love Gordon, I have taken both his Master Classes and have tried out 4 times for MasterChef !!! Great Teacher.....please do a number 3 Christine

Hi my name is David I really enjoyed this Masterclass, it has taught me new recipes presentation and how to put together different types of spices and garnish with every plate. would like to learn more.

I knew that I would enjoy this class. I plan to keep it in my classes playlist to watch particular dishes again. I was so pleasantly surprised at Chef Ramsey's delight with the rasberry dessert. It reminds me of childhood delight at the discovery of splendid, new thing.

Gordon shared/taught a variety of techniques across different foods. In addition to elevating technique, he provided very practical advice.

Comments

Damien F.

Exactly how many staff does it take to produce this dish each and every night ?

Clair G.

My boss hates mushrooms, any substitute suggestions??? My thoughts went to almonds but was concerned about too much crunch, oddly enough there is an additional recipe in workbook for carmelized almonds for a cauli salad. Any thoughts?

Josh

EVERYONE!: PLEASE FOLLOW THE FOLLOWING INSTRUCTIONS: Play on 0.5 speed. That is all. Flies away*

Luca L.

Every single time I hear "cauliflower steak" I start to laugh so hard! I don't really know if Mr Ramsay will ever read this comment section (I'm pretty sure not), but in case, here is a link from a channel he probably knows: https://www.youtube.com/watch?v=grlIDrv3JsE It seems that it's true what they say "you live you learn..."

Kristine K.

This is my favorite dish ever made on Master Class. This is a masterpiece. I am dying to try this. I am not sure about the mint flavroing on it but Gordon does say it's good so I believe him. If you replace the real butter to vegan butter you have a beautiful tasty cruelty free dish. I am so impressed! Thank you for this amazing lesson!

Merle C.

Made this fabulous dish and want to say thank you for sharing your skills and knowledge with us. I wanted to understand the reason for wetting the knife prior to cutting. I am curious and trying to understand the physics of it.

Terry F.

The immediate thing that comes to my mind is watching you (and other chefs) use a very high flame on the stove under almost any pan. I know that certain food items wouldn't be approached that way. But, overall I see a high flame most of the time. I am not in the comfort zone or experience zone I guess, where that is part of my routine. I would think it is something I should get acquainted with. I have a good fan over my cooking area. Using that high of a flame intimates me, but I thin it is what needs to be worked on to find my comfort zone.

Jean B.

I payed for Lesson II and did not watch it. Today that I wanted to review it I can hear the lesson but cannot see it.

Terry F.

Great appreciation for the reverence shown the vegetables and how to respect their offering of flavor. I haven't quite done that. I feel the handling of the food in a new way.....meaning I feel it The asparagus dish makes so much sense. By the way, when I peeled my asparagus, I kept the peel and cooked it separately like a sauté and served it so now I will just leave it knowing I will shorten the stem and embrace the puree. Very well worth knowing.

niveen A.

I didn’t like it a lot but maybe because I bought the harissa spice from the supermarket