World Peace Begins in the Kitchen
Keep Calm and Eat Cauliflower
I think this recipe will make you happy, especially if you like plant-based food and especially if you love cauliflower. I have to say I was always defending myself when my friends asked me a year ago, “why don’t you make steak from cauliflower?” And, I always answered, “you know, it’s kind of boring”. But now I have to smile to myself because I know it actually is not.
Vegan Cauliflower Steak is a simple recipe, also easy to make like My Raw Beetroot Tartare, but with so many variations on how to prepare and serve it, it can really become a stunning and yummy dish. I created this dish while making my dinner one evening. After seeing this absolutely beautiful vegetable in an organic shop here in Hastings (UK), I just had to get it, and I already knew what I wanted to do with it and how to create it this steak, I even had a vision of how I would plate it.
This lunch or dinner is perfect for summertime, and especially when you have a nice, warm evening. I can imagine eating this meal on a terrace or balcony in the sunshine and just enjoying every single bite 🙂
So, are you ready? 🙂 for Vegan Cauliflower Steak?
This recipe is for 2 portions
750g Cauliflower (preferably organic)
50g vegan butter
Oil for cooking
1 small banana shallot
70g smoked tempeh
Around 5-10g fresh dill or more if you like it
The spread of truffle oil
salt and pepper
220g fresh apricots
1 small teaspoon little capers ( but if you like a test of capers use 2 more)
25g vegan butter
1/2 teaspoon of celery seeds powder
100ml nut milk your choice
4 teaspoon dark agave syrup
Salt and pepper
First, remove the stones from the apricots and just chop them into nice chunks and put in your cooking pot with butter. Roast for about 3 min then add all ingredients and just cook on a low heat to a soft consistency after removing the pot from your cooker and just leave to cool for around 15 min. Finally, place the mixture in your food processor to complete your puree.
I would like to suggest that you make the puree first as you can always easily reheat it after you have cooked the steak.
So, preheat your oven around 180C and after removing the leaves, slice the head of your cauliflower around 1-inch by 2.5 cm each. Put the two steaks into your baking tray (lined with baking paper) and roast for around 13-15 min, but make sure at just around 7 min to turn the steaks over. Alternatively, you can roast them till soft and golden color in a frying pan with oil or vegan butter. Whilst the steaks are cooking pour some oil in another small frying pan and add the chopped shallots with the tempeh. Add salt and pepper and mix together. After 5 min adds samphire and dill and mix it again. After another 5 min, you are ready to place this mixture on the cooked cauliflower steaks and don’t forget on truffle oil.