Cauliflower is an underrated vegetable. It’s rich in vitamin C and fibre, and it’s totally fat free and tasty of course! As well as being free from gluten and sugar if that’s how you roll.
I set myself the challenge of making a vegan meal for two, using only one cauliflower along with spices and a few other small vegetables for flavour. I made 2 ‘asian style’ vegan steaks, so delicious, char grilled, smoky, savoury and satisfying. I served the steaks on a bed of fragrant cauliflower ‘rice’, which was surprisingly filling !
This recipe would be amazing for a dinner party, or you could even cook the cauli steaks for a vegan BBQ come summer!
The key to vegan cooking is creativity, and imagination I had seen this done a few times online, but I just added whatever flavours I knew I liked and it turned out absolutely delicious. I can’t explain how good this tastes, definitely try it !
For the steaks;
Cut the centre of 1 large Cauliflower (all leaves removed) into 1/2 inch slices for your steak-keep the stalk intact
2 cloves of garlic minced
1 tsp cumin
1 tsp smoke paprika
Juice of 1 lemon
3 tbs olive oil
1/2 tsp black pepper
1 tsp Tamari soy sauce
1 tsp rice wine vinegar (always check the label as not all are gluten free)
1/2 inch of ginger finely minced
For the rice;
The remainder of the cauli left after you cut your steaks
1 red onion finely diced
Zest of 1 lemon
1/2 cut of sweetcorn
1/2 tsp coriander
1/2 tsp garlic powder
Salt and pepper to taste
Trim all the leaves off the cauliflower, wash gently and pat dry
Cut into the centre of the cauliflower from top to bottom, halving.
Cut one 1/2 inch steak from one side, and another from the other side- so you have two steaks
Whisk all the marinade ingredients together
Lay the steaks on a large tray or bowl and pour over the marinade- leave for 1 – 2 hours in the fridge
In the meantime trim any large pieces of stalk from the remaining florets and throw the florets into a food processor
Blitz until grainy, until the cauliflower rice forms- this won’t take long so pay attention or you’ll make a paste
Pre heat your oven to gas 5/ 190*C
After 1-2 hours, remove the steaks from the fridge, heat a non stick pan, or griddle pan if you have one and lay the steaks in, for about 3 minutes each side until charred on both sides, sprinkle with more salt and paprika at this point if you wish
Lay the 2 charred steaks onto a tray lined with parchment and cover with tin foil, bake in the oven for 15-20 minutes
While the steaks are in the oven, heat a wok on a medium heat, add a splash of oil or water whichever you prefer and add in the chopped onion, sauté for 5 minutes, then add in the cauli rice and spices and zest, cook on medium for 5 minutes, then lower the heat and cover to allow the cauli to steam through for 7-8 minutes
Season and stir in the sweetcorn to the wok just before serving
After 15 minutes test the steaks, by using a fork to prod the centre of the stalk of the cauli, if it slides in easily the steaks are ready
Serve the steaks hot on a bed of cauli rice… Delicious, cruelty free, 100% vegan and pure healthy nutrition!