Roasted Cauliflower Steak 

Cauliflower steak. I know, it sounds bizarre! Believe me though, there is no way you wouldn’t like these steaks.They are super tasty and succulent. I have never been keen on steak, until now. Cauliflower steaks are genius! You don’t have to cut individual florets, you just slice the entire head, from top to bottom, to form steaks. They look like fans and are so pretty to serve. Roasting the cauliflower brings out so many bursting, delicious flavours and the mix of garlic, onions and tamari sauce really compliments it well.

I love to serve mine with a simple yet delectable salad with quinoa, fresh herbs and my new obsession: sun dried tomatoes. I would then add on a splash of my tahini sauce along with crunchy, toasted pine nuts.

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Ingredients:

Steak:

1 head of Cauliflower
1 tbsp Olive oil
2 tsp Tamari sauce
Juice of 1 lemon
1 Onion
1 Garlic clove
1 tsp salt
1 tsp ground Cumin
1/2 tsp ground Ginger
1/2 tsp Himalayan salt
1 tsp Paprika
1 tsp chilli pepper
2 tbsp pine nuts

Salad:

1 cup Quinoa
A few Mint leaves
A few Coriander leaves
A few Dill steams
Handful of sun dried tomatoes, soaked

Method:

Heat oven to 300C. Cut the cauliflower lengthwise, including the stalk, into 3/4 inch slices and place on a large baking sheet. Add on top paprika, cumin, minced garlic, chopped onions, salt, ginger, tamari sauce, lemon juice and drizzle with olive oil. Use your hands to massage and cover the whole steak with the sauce you have made and place into the oven for 15 minutes, then flip the steak on the other side for another 15 minutes (so an overall roasting time of 30 minutes).

Whilst that is in the oven, cook your quinoa and finally chop up your fresh herbs. Then heat a pan and place the pine nuts inside.Allow the nuts to bronze and become crispy. Once the quinoa cools down after it cooks serve onto a plate and place the herbs and tomatoes on top. The steak should be ready by then, so take it out of the oven and place it on top of the salad with a drizzle of the tahini sauce and a sprinkle of the pine nuts. Enjoy it whilst it lasts!

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