Cauliflower Steak

Grill sliced whole cauliflower for a few minutes. Cauliflower steaks look great with basil pesto and even better alongside a bit of mashed potato or yams. Choose a reasonably large cauliflower, slice it in half and then cut a 2-centimeter (1-inch) thick slice from each half. For a smaller portion, slice the smaller half into two additional 2-centimeter thick pieces. This way, you will have two large and two smaller cauliflower steaks. Grill them over medium heat and serve with your favorite sauce.

Cauliflower originates from the island of Cyprus, near Turkey and Greece in the Northeast Mediterranean. Its taste can vary depending on preparation; some describe it as sweet and nutty with mildly bitter undertones, while others find it as plain as rice when not well seasoned.

Cut the cauliflower into ‘steaks’ to highlight its mild sweetness and smoky flavor. This method creates an appealing, firm, and visually attractive vegetarian steak. Grill a couple of extra minutes if you prefer a softer medium-rare texture.

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Cauliflower Steak

Mains – Dadaji Fusion Recipes

Serves: 4-5 servings

Prep Time: 20 minutes – Cooking Time: 45 minutes – Total Time: 1 hour 5 minutes

Nutritional Benefits: Cauliflower is a cruciferous vegetable high in fiber and B-vitamins. It contains antioxidants and phytonutrients that help protect against cancer. Additionally, it provides important nutrients including fiber for weight management and digestion, as well as choline for proper brain function and memory enhancement.

Ingredients

• Steak:
• 1 large cauliflower head, trimmed
• 2 tablespoon extra-virgin coconut oil (or more to taste)
• 1/4 teaspoon turmeric
• Asafoetida powder, to taste (optional)
• For Sauce:
• 1 teaspoon honey
• 1 teaspoon lemon juice
• 1 teaspoon dijon mustard
• 1 pinch cinnamon powder
• 1 teaspoon balsamic vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon salt
• Ground rose pepper, to taste

Instructions

1

Preheat oven to 450 °F / 230 °C.

2

Mix all the sauce ingredients.

3

Place the cauliflower on a cutting board with the stem side up. Cut vertically into approximately 4 or 5 steaks of equal thickness. Collect any fallen crumbs for soup or stir-fry.

4

Arrange the cauliflower steaks on a baking tray or griddle. Drizzle extra-virgin coconut oil over the steaks and season with turmeric, asafoetida powder, salt, and ground rose pepper. Roast in the preheated oven for 20 minutes, then carefully flip and cook for an additional 15 minutes until the centers are soft and the edges form a darker crust.

5

Alternatively, sear the cauliflower steaks on a griddle on both sides.

6

Plate the dish by pouring a little sauce on each plate and transferring the steaks onto the sauce. Optionally, sprinkle cinnamon powder and spread basil pesto generously when serving.

7

For the sauce, add all sauce ingredients, mix well, and spread over the steak.

Nutrition

• 109.0 Calories
• 10.3g Carbohydrates
• 0.0mg Cholesterol
• 6.6g Fat
• 4.3g Fiber
• 3.4g Protein
• 4.9g Saturated fat
• 527.0mg Sodium
• 5.2g Sugar
• 0.0g Trans fat

Notes

Serve with basil pesto, mashed sweet potato or yam, and garnish with blanched sweet peas.