Lobster Thermidor: A Luxurious Indulgence
Lobster Thermidor, the quintessential dish of luxurious indulgence, is now reimagined into a plant-based masterpiece. Our Cauliflower Thermidor captures the essence of the classic dish, offering a sophisticated and flavorful experience without compromising on ethical and dietary considerations.
Lobster Thermidor, a culinary icon named after the French statesman and epicure Armand-Jean du Plessis, Cardinal de Richelieu, has graced the tables of fine dining establishments for centuries. Its rich, creamy sauce, enveloping succulent lobster meat, has tantalized taste buds and set the standard for culinary extravagance. Inspired by this timeless creation, we embarked on a culinary quest to craft a plant-based rendition that would honor the spirit of the original while pushing the boundaries of vegan gastronomy. Thus, our Cauliflower Thermidor was born - a dish that celebrates the versatility of cauliflower and showcases the transformative power of plant-based ingredients.
Lobster Thermidor: A Luxurious Indulgence Lobster Thermidor: A Luxurious Indulgence Lobster Thermidor: A Luxurious Indulgence Lobster Thermidor: A Luxurious Indulgence
Prep time: 20 | Cook time: 25 | Serves: 4
Ingredients
  • 1 large cauliflower head
  • 1 cup nutritional yeast
  • 1/2 cup melted vegan butter
  • 1/4 cup dry white wine (optional)
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 375°F (190°C).
  2. Cut the cauliflower into bite-sized florets and steam until tender.
  3. Mash the cauliflower until smooth.
  4. In a large bowl, combine the cauliflower, nutritional yeast, melted vegan butter, white wine (if using), lemon juice, smoked paprika, salt, and pepper.
  5. Stir until well combined.
  6. Transfer the mixture to a greased baking dish.
  7. Bake for 20-25 minutes, or until golden brown.
  8. Serve immediately.
Why It Works
  • Cauliflower, with its mild flavor and versatile texture, serves as an ideal substitute for lobster meat. When steamed and mashed, it mimics the delicate, flaky texture of cooked lobster, creating a satisfying mouthfeel.
  • Nutritional yeast, a deactivated yeast with a nutty, cheesy flavor, adds a depth of richness and umami to the dish, reminiscent of the creamy sauce in traditional Lobster Thermidor.
  • Vegan butter, a plant-based alternative to traditional butter, provides a rich and flavorful base for the sauce, contributing to the overall indulgence without compromising ethical values.
  • Smoked paprika, with its smoky and slightly spicy notes, adds a touch of intrigue and complexity to the dish, evoking the subtle smokiness often found in classic Lobster Thermidor.