Cauliflower steaks have become increasingly popular, offering a delicious and healthy alternative to traditional meat for both vegetarians and those looking to reduce their red meat intake. Plant-based culinary experts Henry Firth and Ian Theasby from BOSH! have shared their captivating recipe for a Middle Eastern-inspired cauliflower steak, perfect for a satisfying and flavorful meal. This enticing dish is accompanied by a spicy butter bean mash, a zesty coriander drizzle, and a velvety tahini dressing, creating a symphony of textures and tastes. Henry and Ian call this dish ‘perfect for the end of summer’, and although it might sound intricate, it’s surprisingly simple to execute, requiring just 45 minutes to prepare. Whether you embrace a vegan or vegetarian lifestyle or are simply eager to explore new culinary horizons, this cauliflower steak makes an excellent weeknight or weekend dinner option.
Ingredients:
For the cauliflower steaks:
* 1 cauliflower
* 1 tsp ground cumin
* 1 tsp ground coriander
* 1 tsp smoked paprika
* 1 tsp salt
* 1 tsp pepper
* 2 tbsp olive oil
* 2 tbsp water
* 1 tbsp maple syrup
For the mash:
* 1 cauliflower (remaining florets)
* 400g tin of butter beans
* 2 tbsp olive oil
* 2 tbsp harissa paste
* Salt and pepper to taste
For the tahini sauce:
* 4 tbsp tahini
* 100ml water
* 1/2 lemon
* Salt to taste
For the coriander sauce:
* 30g coriander
* 1 small green chilli
* 1/2 lemon
* 4 tbsp olive oil
Instructions:
1.
Preheat the oven to 220C/Fan 200C/Gas 7 and line a baking tray with baking paper.
2.
Prepare the tahini sauce:
Combine the tahini, lemon juice, and water in a small bowl. Whisk until the mixture becomes smooth and creamy. Set aside.3.
Prepare the coriander sauce:
Trim the green chilli. Combine the chilli, coriander, lemon juice, and olive oil in a blender. Blend until smooth, adding water if necessary to thin the sauce. Season with salt and pepper to taste. Set aside.4.
Prepare the cauliflower steaks:
Remove the leaves from the cauliflower and trim the stem to create a neat base. Cut a thick slice from the cauliflower, ensuring it’s the same thickness as the stem. Cut the slice in half lengthwise to form two ‘steaks’. Set aside the remaining cauliflower florets.5.
Marinate the cauliflower steaks:
In a small bowl, combine the cumin, ground coriander, smoked paprika, salt, pepper, olive oil, water, and maple syrup. Stir to blend the ingredients. Brush the marinade generously over both sides of the cauliflower steaks.6.
Roast the cauliflower steaks:
Place the marinated steaks on the prepared baking tray. Roast for 30 minutes, turning them halfway through the cooking time.7.
Prepare the butter bean mash:
Roughly chop the reserved cauliflower florets. Place them in a pan of boiling water and cook for 10-12 minutes until tender. Transfer the boiled cauliflower to a blender and allow it to cool slightly. Add the butter beans and blend until smooth, adding a bit of water if needed to achieve a desired consistency.8.
Warm the mash:
Heat the olive oil and harissa in a frying pan over medium heat. Add the creamed butter bean and cauliflower mixture, stirring to combine. Warm through until simmering.9.
