This recipe has become one of our family favourites – even if you don’t like cauliflower, you will love this dish. It’s really easy to make and tastes incredible. And it’s vegan!
To cut the steaks, wash the cauliflower and cut off the stems as much as possible. Cut off the florets at the end. Cut the vegetable into one inch pieces. You will have about two steaks from each cauliflower. Look for ones that are firm and have the florets firmly packed together.
All the gaps in between the florets and the stems have to be filled with the spice paste. You also need to turn the steak and rub the paste into the florets and the stems. The important thing is to use as little water as possible while grinding the paste. I also pan fried them gently for a few minutes in a frying pan at the end.
It goes really well with hummus or vegan mayonnaise. Or you can just have it with some Greek yogurt.
PREP: 30 minutes COOK TIME: 40 minutes SERVES: 2
1 large cauliflower, washed well
4 tbsp almonds, blanched and sliced
4 tbsp raisins
Cauliflower leaves, roasted
1 onion, chopped
1 tbsp ginger-garlic paste
2 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
2 pieces cinnamon
1 tsp black peppercorn
5-6 red chillis
1 tsp turmeric powder
½ cup coconut, grated
Salt to taste
Cut off the stems of the cauliflower and cut them into one inch steaks leaving the ends. You can use these to make many things like soup, cauliflower rice, curry, etc.
For the spice paste, heat about a teaspoon of oil in a small pan and add the cinnamon, cloves and cardamom. Add the red chillis and pepper after a few seconds and then add the cumin, fennel and coriander seeds. Add the onions and sautè for a few minutes. Add the turmeric powder and coconut. Remove from heat and cool. Grind into a paste using as little water as possible. Add the ginger-garlic paste to the mixture and mix well. Stuff this paste into the gaps between the florets and the stems and also on the head of the florets, turning the steaks once. Grease a baking sheet with a little oil and place the cauliflower steaks on it. Drizzle a little oil on the top and around the steaks. Bake for about 20 minutes on each side, until the steaks are tender.
Heat a frying pan and gently place the cauliflower steak on it with a little oil and fry until they are browned on each side.
Roast the cauliflower leaves in the oven with a little oil.
To serve, place the steaks on a serving plate and garnish with the almonds, raisins and roasted cauliflower leaves. Serve with rice/flatbreads and/or hummus, vegan mayonnaise or Greek yogurt.