𝙲𝚊𝚞𝚕𝚒𝚏𝚕𝚘𝚠𝚎𝚛 𝚜𝚝𝚎𝚊𝚔 𝚠𝚒𝚝𝚑 𝚌𝚊𝚟𝚘𝚕𝚘 𝚗𝚎𝚛𝚘, 𝚜𝚑𝚒𝚒𝚝𝚊𝚔𝚎 𝚖𝚞𝚜𝚑𝚛𝚘𝚘𝚖𝚜 & 𝚊 𝚝𝚊𝚑𝚒𝚗𝚒 𝚍𝚛𝚎𝚜𝚜𝚒𝚗𝚐
Keeping the plant based meals going throughout the week, with the occasional fish/meat dinner thrown in.
We have been meaning to make cauliflower steak for ages now and it did not disappoint. This is melt in the mouth deliciousness. We served with our favourite veg fried in lots of garlic. We then topped with a drizzle of Tahini
𝐅𝐨𝐫 𝐭𝐡𝐞 𝐜𝐚𝐮𝐥𝐢𝐟𝐥𝐨𝐰𝐞𝐫 𝐬𝐭𝐞𝐚𝐤:
3 tbsp olive oil
knob of butter
1 large cauliflower outer leaves removed, cut into 4 x 1cm thick slices
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
3 shallots, finely sliced
30g pine nuts, toasted
3 garlic cloves, finely chopped
1 tsp cumin seeds
1 tsp lemon juice
Preheat the oven to 200°C. Heat 1 tbsp olive oil and half the butter in a large frying pan. Add 2 cauliflower slices and pan-fry for 2 mins on each side. Mix together the ground spices. Dust the cauliflower slices on both sides with half the spice mix, season with salt and fry for another 1-2 mins on each side until golden. Set aside on a nonstick baking sheet. Clean the pan with kitchen paper and repeat with the remaining cauliflower slices.
Roast the cauliflower for 10-15 mins, until tender.
Meanwhile, add the remaining oil and the shallots to the pan and fry over a medium heat for 2-3 mins. Add the pine nuts and fry for another 3-4 mins, then add the garlic and cumin seeds and fry for another minute. Add the lemon juice, then season.
Top the cauliflower with the shallots, pine nuts and chopped parsley, and serve immediately with your veg of choice.