Cauliflower Steak Recipe
- Mariann Sebok
- 15 minutes ago
- 2 min read
Who can resist a fantastic Cauliflower Steak Recipe? Whenever it's on the menu at a restaurant, I tend to choose the cauliflower steak. It's tasty, beneficial for our waistline, and still satisfying. As you might have gathered from the number of recipes, cauliflower is one of my favorite staple foods.
I have used a sandwich press for grilling, but if you don't have one, use an oven tray laid with baking paper. Works just as well. The only difference is that you'll need to bake a little longer and flip it halfway to achieve those nice grid marks.
Serve it with kale salad or roasted cherry tomatoes.
Serves 2, Ingredients,
1 head of cauliflower
2 tbsp olive oil
1/2 tsp Cayenne pepper
1 tbsp ginger puree
1 can of cowpeas, rinsed
1 tsp garlic paste
1/2 cup soymilk or cream
Optional: 1/2 apple
2 tbsp crushed peanuts
2 tbsp chopped coriander
To serve
1/2 cup millet cooked
Instructions
Measure the millet and rinse thoroughly. Heat it in a small pan for 5 minutes. Add 1 cup of boiling water and 1/2 teaspoon of salt. Cover and cook on medium heat for 15-20 minutes. Check for doneness. Remove from heat and allow it to rest for an additional 10 minutes.
To prepare cauliflower steaks, start by cutting the cauliflower in half vertically. Next, slice each half vertically. The flat, disk-like sections will serve as the steaks, while the edges will be used for the puree.
Chop the section of cauliflower meant for puree into small florets. Cook these florets, cowpeas, garlic paste, and optionally half a cored apple with soymilk, covered, over medium heat for 10 minutes. Season with salt and pepper. Once the cauliflower is fully cooked, blend it thoroughly using a handheld blender or a potato masher. Adjust the puree's thickness to your preference. If it's too thick, add more soymilk.
Combine olive oil with cayenne pepper and ginger paste, then apply half of this mixture to each Cauliflower steak. Place the cauliflower steak in the sandwich press and grill for approximately 10 minutes. Check if it's thoroughly cooked, as it may require more time depending on the thickness.
Arrange the cooked millet on the serving plate, then layer the cauliflower and cowpea puree over it. Add the grilled cauliflower on top and finish by sprinkling with chopped peanuts and coriander.
Enjoy!
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