Cauliflower steak is pretty much an easy way of saying sliced and roasted cauliflower. I have gotten majorly into cauliflower recently, since my roasted cauliflower escapades I’ve been trying it out in all sorts of ways. Cauliflower rice or cous cous is all the trend right now – light and tasty alternatives to carbs and ridiculously easy to make by just whizzing up in a food processor. I currently have my eyes on this cauliflower cheddar recipe from one of my favourite food writers, Vegan Richa. It’s not cauliflower in a cheese sauce but cheese made from cauliflower. Yes, CHEESE made from CAULIFLOWER! I can’t wait to make it, but I’m missing a couple of the ingredients, so armed with a cauliflower from the local market I decided to try out another dish on my hit list.
The best thing about this meal is that it can be made in 20 minutes. You just need to slice the cauliflower, baste it with your desired mix and then roast it for 15 minutes. Bish, bash, bosh – done! Whilst it’s roasting you can prepare any sides or accompaniments. I went for a qunioa, chickpea and veg mix which doubled up as lunch for the following day. Nothing like a good bonus meal!
Flavour wise I went for a blend of sumac and harissa – two fantastic Middle Eastern ingredients that are so full of flavour you don’t need much more. You could use a maple or agave syrup based marinade for something sweeter, or even soy and tamarind for something more tangy. I haven’t added salt, pepper or any other spices as I think the harissa and sumac have it all, but do feel free to experiment!
- 1/2 a cauliflower
- 2 tsp harissa paste
- 2 tsp lemon juice
- 1 tsp olive oil
- 1 tsp sumac powder
- 1 tsp ground cumin
Preheat the oven to 200°c.
Remove the leaves of the cauliflower, ensuring that some of the stalk remains as that will help keep your slices together.
Cut the cauliflower in half and then slice a 1/2 – 3/4 inch thick slice from each half. If you want more steaks you can cut more. Otherwise keep the rest of the cauliflower for something else. I recommend started with a halved cauliflower so the slices are solid.
Mix all the rest of the ingredients in a bowl.
In a dry pan lightly sear the steaks for a couple of minutes on each side until they start to brown. Then baste the mixture on to both sides of the slices.
Place the slices on a baking tray and roast for 15 minutes. Turn over halfway through. Serve with your choice of sides.