- Cut cauliflower in the center, keeping the core intact. Ideally, two cauliflower center cut steaks are cut, if not one. Chop remaining cauliflower pieces and set aside to use for the vinaigrette. Using one ounce of the olive oil, season the cauliflower steak with salt and baste with oil. Either grill the cauliflower steak, or char in a cast iron or heavy bottom skillet, until semi-soft and charred on the edges. Set aside.
To soft cook the egg, boil for 9 minutes, remove and crack lightly, and drop into ice water for 5 minutes.
Remove outer shell and set egg aside.
Add the vinegar to the remaining olive oil; season with salt and freshly ground black pepper. Crack olives and add. Cut red peppers into long strips and add. Slice shallot and add. Add some of the crumbled raw
cauliflower. Set aside.
- Thin slice the radish and then julienne cut the radish crosswise. Fine mince the chives.
- Place the charred cauliflower steak on a pan and place shredded vegan cheese on top. Warm in a 350°F or higher oven or place under a broiler. The cauliflower does not need to be completely hot, just the cheese melted.
- Transfer cauliflower to a warm plate. Spoon the vinaigrette over the cheese, coarse grate the egg over the top, and place radish and minced chives on top. Squeeze a little fresh lemon over the top if more acidity is desired. Serve.
Ingredient availability varies by location*