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Food

Cauliflower Steak, Olives, and Mushrooms

Gordon Ramsay

Lesson time 19:15 min

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.

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Gordon Ramsay
Teaches Cooking II: Restaurant Recipes at Home
Start creating dining experiences at home. Learn to cook restaurant-inspired dishes with tips for time-saving prep to show-stopping presentation.
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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.

The respect and passion Gordon has for each and every ingredient and his vulnerable love and passion comes out. I love this side of him, not the side we are used to seeing on competitive shows on TV. He is truly gifted and so blessed he shared his passion and talent with us.

Ramsey makes me so fucking inspired, definitely one of my favorites chef, and is always amazing getting to learn something new from him!!!

I have purchased all of the cooking MasterClasses and each one has helped me in my overall understanding of cooking. I love Gordon Ramsay's style and appreciation for food. I thoroughly enjoyed this class as well as his first class that teaches some of the basics which allows you not to be intimidated at the grocery store. Thanks!

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.


Comments

Larksong01@aol.com

So very exciting. I've been looking for wonderful vegetable dishes. I feel satiated and I haven't even eaten it yet. Will make this in a few days.

Charleen

I remade this delicious dish now that my gone-wild chives are blooming outside. I had run out of the precious harissa brought back by my daughter from Morocco, and substituted a mix of smoked spanish paprika and ras el hanout. His way of cooking the mushrooms really made up for the sad, starting to brown, white button mushrooms that they gave me for curbside pickup. And I discovered that I love the flavor of chive blossoms. They are great eaten raw by themselves, or sprinkled on top of all sorts of food. I even pickled about half the blossoms, leaving the rest to naturally reseed my garden. This is my favorite dish that I have tried from this series so far.

Andrea

- in short - it was amazing - new flavours all together - mint with porcini - - never thought of it.

A fellow student

I have just started watching Master Class Gordon Ramsey. I have to admit this guy really inspired me. Amazing.

Sheila T.

I really, really hate olives. Like, all olives. I have tried different kinds in different preparations and I just absolutely detest them. What would be a suitable replacement that would bring that level of salty/acidic flavor without having the olive taste?

A fellow student

for some reason, the cauliflower took way more than 8-10 minutes. I took like 20 almost.. weird. did anyone else have this issue?

Chrystal D.

I substituted portobellos and didn't add the orange juice (in the recipe but not the video). Used red TRUFF hot sauce instead of harissa. Served on a bed of arugula with homemade bread. Gin instead of vodka. Overall, absolutely amazing! My 11 year old gobbled it up (the steak not the martini)!

Chrystal D.

My 11 year old son picked out the video to watch. It was kismet because I had EVERY. SINGLE. INGREDIENT. on hand and "cauliflower steaks" was on my home menu for Monday and baked portobellos for Tue, so I just combined. My chives were even blooming for the flowers! I did not have harissa powder so I substituted red TRUFF hot sauce, which was perfect. My cauliflower didn't brown or cook through like in the video, but I was able to brown it using the broiler and it was perfect. My neighbor dropped off homemade bread, so we enjoyed the extra spiced butter as dip for the bread. And, we made dirty gin martinis to pair--just like suggested. The pairing was perfect and flavors complemented each other well. I served the steaks on a bed of home grown arugula, which added a nice cool spice.

AIMEE R.

I can't wait to try the cauliflower steak. I wonder if there are any alternatives to some of the ingredients like the flowers and harissa.

Jamie O.

It was great! But the pairing cocktail surprised me. I very much like to drink martinis, but 6 oz of vodka!? It really seems extreme.