Culinary Arts

Cauliflower Steak, Olives, and Mushrooms

Gordon Ramsay

Lesson time 19:04 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.

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.


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

once again mr Ramsay brought us amazing dishes. With new ideas a lot of technic and simplicity. Great Class. Waiting forward to have his next one

Very good, learned some different techniques that I can use...

I love getting so many great recipes I can cook at home, I'll be the talk of the parties that I host for sure!

Very interesting and informative. I love how he conducts everything with precision. Hope he can have more classes like this in the future


Julie Ann B.

And can I watch any and all lessons anytime? Hope so! They are so incredible. Simple.I need his kitchen pans knives and strainers....he makes it look so easy and concentrates all the flavors in the most simple dishes.....his mashed potatoes look just killer!!!

Julie Ann B.

I'm blown away watching this and have adopted many of his little tricks. Gordon is so passionate and after having a relatively bad day I started watching him and my mood is so happy now -- headed to the store to get some endive and a few other goodies to try the methods. I always have lemon zest salt in the fridge to use on many things - bet the orange is fab to keep on hand. Now -- can one of you guys explain the PDF? Are they to print and save and put in a nice notebook of all the recipes? I WOULD BE SO EXCITED ABOUT THAT! I have the first package of lessons too and I'd love some advice on the print outs. I don't have a printer right now but can download PDF's and send to Staples to print --- Hope you are all having fun. He is amazing. I don't care if he swears now - I understand!!!

Kelli D.

The same as every Masterclass with Chef Gordon Ramsay, SUPERB! Absolutely love his passion for food and his ability to teach so uniquely even through a computer. I love watching this Chef, his unique and real. Qualities I struggle to find these days. I couldn't afford to go to cooking school and now I am so grateful. Every cloud has a silver lining!

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?


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: 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.