I used to hate the cauliflower season. At least twice a week we ate boiled cauliflower with bread crumbs.
It can be good, but… boiled cauliflower is not the best thing in the world. Usually cooked too long, becomes something tasteless.
Only when I started experimenting with cauliflower, I discovered that it’s a very tasty flower. So easy with spices, each time tasting slightly different, often better than before.
And, as I discovered, cauliflower is best al dente. I made cauliflower cooked, steamed, fried and baked. And every time the same conclusion – cauliflower should not be soft.
A year ago I had cauliflower roasted in pear marinade, even before I served you cauliflower rice, and today I give you cauliflower steaks.
No chops, not ground patties, but vegan steaks. Yes, it is permissible to call fried vegetables a steak – portobello mushrooms, cauliflower slices, aubergine or cabbage, and even grilled watermelon slices.
Steaks were previously marinated, so you can pack them in foil and bake in the grill, or in aluminum foil, in the fire. Or at home in the grill or in the oven.
How to serve cauliflower steaks?
Traditionally, herbed butter or sauces are served to meat steaks. Butter is usually garlic or parsley, but the choice of sauces is definitely greater.
Béarnaise sauce, pepper sauce, gravy, mustard or worcestershire sauce, butter or white wine sauce… It depends only on the chef’s fantasies.
For my cauliflower steaks I made a very simple variation of Green Goddess sauce, with avocados instead of mayonnaise.
After cutting the steak you will get some leftover cauliflower. Soon I will post the recipe for roasted cauliflower, but for now use one of the following recipes to have lunch the next day:
Please, do enjoy the cauliflower steaks. Bon Appetit!
Ingredients (2 servings):
One firm cauliflower (if we want more than two steaks we will need more cauliflowers)
1 teaspoon hot pepper
1 teaspoon sweet pepper
0.5 teaspoon garlic powder
0.5 teaspoon turmeric
0.5 teaspoon salt
0.25 teaspoon cumin
0,25 teaspoon coriander seeds
0,25 teaspoon fenugreek
0.25 teaspoons black pepper
2-3 tablespoons olive oil
- Clean cauliflower, cut in half. Then cut 1.5 – 2 cm slice from each halves.
- Ground pepper, coriander, cumin and fenugreek.
- Mix with the rest of the seasoning and add the oil. Mix thoroughly.
- Cauliflower slices cover with marinade and set aside for a minimum of 1 hour.
- Heat up the oven to 200C (400F).
- Put cauliflower slices in a heat-resistant dish or on baking paper, top with the rest of the marinade.
- Bake for 15 minutes.
- Then roll the slices and bake for another 10 minutes.
Serve with potatoes, salad and any sauce. Bon Appetit!