Surf n’ Turf Cauliflower Steak Salad

Grilled steak & butter-poached shrimp served on a steak of cauliflower that has been roasted in a fruit vinaigrette. All prepared on top of a bed of spring mix with capers, shaved parmesan cheese, peas, and grape tomatoes. Enjoyed with a choice of our Litehouse® Romano Caesar or Litehouse® Balsamic Dressing.

Cuisine: Family Casual • Seafood • Salad • Sports Bar • Steak


Filet Procedures
1 ea 4oz. Beef Filet
½ tsp Kosher Salt
½ tsp Pepper
1 tbsp Garlic Chopped
Butter Poached Shrimp Procedures
1 lbsShrimp
3 cup Water
1 cup Butter
1 tbsp Garlic Chopped
1 tsp Kosher Salt
Cauliflower Steak Procedures
1 ea Cauliflower Cut in 1" slices
5 ozFruit Vinaigrette
1 tsp Kosher Salt
Salad Build
2 ozSpring Mix
1 tspCapers
2 ozParmesan or Romano Cheese Shaved
1 tbspPeas
1 ½ ozGrape Tomato Halved
1 eaCauliflower Steak
3 ozShrimp Butter poached
1 ea4 oz Beef Filet Grilled


Filet Procedures: Rub the filet with the chopped garlic, salt, and pepper. Place the seasoned filet on the grill for 3 minutes per side, or until desired internal temperature is reached.Butter Poached Shrimp: Bring the water to a boil in a sauce pan. Add the butter, salt, and chopped garlic to the water. Once the butter melts, add the shrimp and let the shrimp cook for 10 to 12 minutes or until shrimp is pink.Cauliflower Steak Procedures: Rub the cauliflower steak with the kosher salt and fruit vinaigrette. Place in a 425° F degree oven for 13 to 18 minutes or cook until golden brown (sugar from the dressing caramelizes).
In the stainless steel bowl add the spring mix, capers, peas, and grape tomato. Toss the mixture with the dressing, and place on middle of the plate.
Place the roasted cauliflower steak on top of the salad base.Place the 4 ounce filet on top of the cauliflower steak.Place the 3 ounce shrimp on top of the filet of steak.Spread the parmesan cheese across the salad.

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