Cauliflower is a very versatile vegetable: we’re seeing it as rice, pizza crust and steak! Here is my version of a steak, but I use the whole head and make a puree out of the florets so there’s no waste and a respect for the vegetable as a whole. This is incredibly easy, sounds like a dish out of a fine restaurant, and does your body plenty good!
1 teaspoon of tumeric
½ teaspoon chili flakes
½ avocado (save the other half for a smoothie!)
1 minced clove of garlic
Slice cauliflower in half, down the middle. Then with each half, slice the florets off-these are your steaks, they should be about half an inch thick. Cover the florets with some water and a good heap of salt, and bring to the boil. Heat about a teaspoon of olive or coconut oil in a frying pan. While that’s heating up, rub oil, the tumeric, and chili flakes on both side of your steaks. Preheat oven to 200C. Pan fry the cauli steaks until brown on each side. When the florets are soft, drain them and put them in a blender or food processor with the avocado and garlic and blend until smooth.
Serve the pan fried cauliflower steak over the puree. Top with a sprinkle of sea salt, small teaspoon of thinned out tahini, coriander, pomegranate seeds, or pine nuts.
Absolutely gorgeous, incredibly easy, and quite impressive!