Cauliflower steak is a great way to enjoy this vegetable. They are perfect for a side dish or a main.
With a sharp knife cauliflower is cut into thick slices, seared to a golden brown, baste with an harissa paste and then baked in the oven to form a rich glaze.
These steaks are then served with dollops of plant based yogurt and smashed garden peas. The tanginess of the yoghurt with the sweetness of the smashed peas and the spiciness of the harissa steaks makes for an explosion of flavour.
Simply delicious and popping with colour.
Recipe makes four medium size steaks - increase the amount of the harissa glazing paste if increasing the number of steaks.
EQUIPMENT: a sharp knife, basting brush, cast iron or flat pan, baking tray.
OVEN: preheat at 250 degrees Celsius or 425 degrees Fahrenheit, 10 minutes before baking.
INGREDIENTS
CAULIFLOWER: belongs to the cruciferae family. Named a cruciferous vegetable due to the four petals that resemble a cross. It is high in vitamin C and soluble fibre and is a good source of phytonutrients, plant based compounds that may help to lower inflammation and reduce the risk of developing cancer.
Cauliflower has a crunchy texture and a mild taste.
HARISSA PASTE: is a North African chilli paste made from red dry chillies, garlic, paprika it is great added to pasta sauce, for a spicy yoghurt, add zing to a salad dressing, use as a rub on vegetables before roasting.
AGAVE: a sweetener that comes in the form of a syrup extracted from the Blue Agave Plant. It may be substituted with honey, maple syrup, coconut nectar or rice syrup
PAPRIKA: comes in sweet or smoked. It is made from a selection of dried peppers that may be sweet or hot. Different brands of the powder also have different tastes I have found. When buying paprika buy what you need or a little extra so it is always fresh and the flavour remains fresh.
TURMERIC: is a spice also known as curcumin and is a member of the ginger family. Its colour ranges from bright yellow to deep orange and has a variety of uses.
RECIPE:
1 medium - large organic cauliflower
1 -2 tablespoons light tasting oil
HARISSA PASTE FOR GLAZE
2 teaspoons harissa paste
2 teaspoons agave
1 teaspoon paprika (sweet)
3/4 teaspoon salt
1/2 teaspoon turmeric
2 teaspoons water
METHOD:
When cutting cauliflower into steaks aim to cut so you have a cluster of florets clustered together. Leave the stem intact this prevents the steak from falling apart.
Use a sharp knife and slice through the cauliflower, make each cut up to 4 cms or 1.5 inches in thickness.
*Remove the outer leaves from the cauliflower keeping the core intact, make your cuts as above.
* I used a cast iron pan but you can use any open pan. Heat pan over medium heat. Add oil and place cauliflower steaks in the pan, sear both sides until browned, 2-3 minutes. remove from heat.
*Combine Harissa paste, agave, paprika, salt, turmeric and water to form a thin paste.
*Brush cauliflower steaks with Harissa paste making sure to get into all the crevices and then arrange on baking paper.
*Bake in pre-heated oven for 5-8 minutes or until cooked and tender when fork tested.
ASSEMBLE
I smeared a few dollops of plant based yoghurt on a serving plate followed by smashed garden peas, then arranged the cauliflower steaks on top.
The tanginess of the yoghurt with the sweetness of the smashed peas and the spiciness of the Harris steaks was delicious.
Comments