CAULIFLOWER STEAK
To Steak or Not to Steak: That is the question... and cauliflower just answered.
I DON’T THINK CAULIFLOWER HAS ALWAYS GOTTEN THE LOVE IT DESERVES. SURE, IT’S BEEN TURNED INTO PIZZA CRUST AND RICE, BUT WHEN GRILLED WITH THE RIGHT SPICES, IT TRANSFORMS INTO SOMETHING TRULY SPECIAL. THE KEY TO THIS DISH IS GETTING THAT PERFECT CHAR ON THE CAULIFLOWER STEAK AND PAIRING IT WITH A RICH, CREAMY ROASTED PEPPER AND CASHEW SAUCE. IT’S A SIMPLE RECIPE, BUT WITH A LITTLE FINESSE, IT CAN BE FUCKING DELICIOUS.
FEEDS 4 II TIME: 40 MINS II DIFFICULTY: MEDIUM RARE
INGREDIENTS
For the lentils
1 cup dried black lentils
1 bay leaf
3 cups vegetable stock
Alternatively you can use a can of beluga lentils
For the roasted cauliflower steaks
1 large head of cauliflower, cut into 4 steaks
2 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon sea salt
½ teaspoon black pepper
For the roasted pepper cashew sauce
1 large roasted red pepper
1 or 2 roasted tomatoes
3-4 roasted cloves garlic
½ cup roasted unsalted cashews
¼ cup breadcrumbs
2 tablespoon vinegar (apple cider or red wine for example)
1 teaspoon smoked paprika
1 teaspoon sea salt
½ teaspoon onion powder
½ cup olive oil
GET COOKING
Preheat your oven to 200°C (400°F). Begin by roasting the red pepper, tomatoes, and garlic. Place the whole red pepper, tomatoes, and garlic cloves (skins on) on a baking sheet. Roast for 20-25 minutes, turning the pepper occasionally until it’s charred and blistered all over. The tomatoes should be soft and slightly shriveled, and the garlic tender inside its skin. Once done, let them cool slightly before peeling the pepper, removing its seeds, peeling the garlic, and setting everything aside for the sauce.
While the veggies roast, prepare the black lentils. Rinse them thoroughly and place them in a pot with the vegetable stock and a bay leaf. Bring to a boil, then lower the heat and simmer for about 20-25 minutes, or until the lentils are tender but still hold their shape. If you're using canned lentils, just rinse them well and set them aside.
For the cauliflower steaks, cut the large head of cauliflower into 4 steaks about 3 cm thick (roughly 1 inch). Mix the olive oil with garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Brush this mixture generously onto both sides of each steak. Lay them on a baking sheet and roast at 200°C (400°F) for about 20 minutes, flipping them halfway through, until golden and crispy at the edges.
Now, for the roasted pepper and cashew sauce. In a blender, combine the roasted red pepper, tomatoes, garlic, roasted cashews, breadcrumbs, vinegar, smoked paprika, sea salt, and onion powder. Blend until smooth, then slowly drizzle in the olive oil while blending to create a creamy sauce.
To plate, spread the roasted pepper cashew sauce on a serving dish. Add some of the lentils and lay the cauliflower steaks on top. Add extra lentils around the steaks and serve alongside some broccolini or your preferred green.
Fuck yeah! Enjoy!
