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Flatiron Foodies: Black Barn's Curried Cauliflower Steak

The Flatiron/23rd Street Partnership is kicking off Flatiron Foodies, a part of the 23 Days of Flatiron Cheer,  just in time for Thanksgiving. For the first week of the series, Black Barn Chefs John Doherty and Matteo Bergamini share a stunning side dish that will make your Thanksgiving or holiday contribution the talk of the town. 

This Curried Cauliflower Steak is prepared with cilantro raita, summer salad, toasted pine nuts, and pickled raisins. Finally, a holiday dish that will delight your carnivore cousins and your vegetarian sister!

with cilantro raita, summer salad, toasted pine nuts, and pickled raisins.

Black Barn Restaurant
by Chefs John Doherty and Matteo Bergamini 

Serves:  6
Preparation time: 1 hour and 30 min
Cooking time: 35 min (10 min in the pan and 25 min in the oven)


For the cauliflower steak:

  • 3 medium cauliflowers
  • 2 oz butter
  • 3 tbsp olive oil
  • 3 tbsp curry powder
  • 3 garlic cloves
  • 6 sprig of thyme
  • Salt and pepper to taste.

For the raita sauce:

  • 2 cup yogurt
  • ½ cup red onion chopped
  • ¼ cup cilantro chopped,
  • 2 tbsp lime juice
  • 4 tbsp lemon juice
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • ½ tsp black pepper,
  • pinch of nutmeg
  • pinch of cinnamon
  • pinch of cardamom
  • Salt to taste

For the salad:

  • 1 head of romaine lettuce
  • ½ head radicchio
  • 1 seedless cucumber
  • 1 pint grape tomatoes
  • 20 cilantro leaves
  • toasted pine nuts
  • 2 tbsp olive oil
  • juice of 1 lemon
  • Salt to taste


  1. Set the oven at 350F.
  2. For the raita sauce, mix all the ingredients in a bowl and store it in the refrigerator for a couple of hours
  3. On a cutting board clean the cauliflowers, slice them into a 1 ½” steaks and season it with curry powder, salt, and pepper.
  4. Place a sauté pan on the stove on medium heat, add olive oil, butter, garlic, and thyme.
  5. Low the heat and cook the cauliflower for about 2 min on each side until golden brown.
  6. Transfer the steaks to a sheet pan and cook it in the oven for 25 min.
  7. In the meantime clean the salads and cucumber, slice them into 1/3” strips and mix it with the rest of the ingredients
  8. On a 10” round plate pour a spoonful of raita sauce, place 1 piece of warm cauliflower steak and top it with some of the salad previously seasoned with olive oil, lemon juice, and salt.

To Finish/Garnish/Serve:

Chef’s Notes: I like to add to the salad some fresh fruit accordingly with the season such as: in the summer peaches or melon; in the fall grapes, figs and apples; in the winter pears; in the winter with white wine soaked raisins.

Try to source your ingredients locally if possible, maybe in a farmer's market or organic stores.


Black Barn Thanksgiving Dinner:

Our Chefs are preparing delicious American classics with a seasonal touch in honor of Thanksgiving. Our prefix menu includes 3 family-style appetizers followed by the main course and 5 side dishes for everyone to share. We top off the evening with an array of desserts!

Adults $85, Children 12 & under $35 | View the full menu


We would like to highlight John Doherty’s foundation, Heavenly Harvest. With a mission to end world hunger, Heavenly Harvest creates shelf stable and nutritious meals that are made with meat, vegetables, pasta or rice, herbs, and spices without any preservatives or artificial ingredients.


Photos courtesy of Black Barn


Friday feels even better with this weather! Enjoy all the outdoor eats 🌞

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Friday feels even better with this weather! Enjoy all the outdoor eats 🌞 Featured: 🍻 @bxlzoute 🍝 @scarpettarestaurants 🥪 @marksoffmadison 🥞 @sarabethsofficial 🍸 @hillstoneparkavenue 🍝 @taralluccinyc 🥂 @hardingsnyc 🍔 @shakeshack 🍤 @scampinyc
22 hrs ago