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Prep time
20 minutes
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Cook time
30 minutes
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Serves
2
Author Notes
The first time I made these I cooked the cauliflower steaks entirely on the pan (covering and cooking with stock until tender). Only problem with this method is that there is a chance of it overcooking and falling apart (speaking from experience). Cooking the steaks in the oven is a more reliable method to get them perfectly al-dente and this is what I would recommend here; it’s foolproof and also saves you the trouble of hovering over the pan constantly. What would also work brilliantly, especially in the grill-out season is to throw the steaks on the barbie to get that very desirable charred-smoked flavour.
The roasted pepper sauce sits well in the refrigerator for a couple of days, meaning: make a bigger batch than you would need and you can rustle this dinner up in less than fifteen minutes! It’s also glorious tossed with pasta (with a dash of milk or cream), or as a dipping sauce with crudités, meats or toasted bread. So again, make a huge batch.
(Loosely adapted from GoodFood magazine). —Kirthana | Theblurrylime
Ingredients
- For the red pepper sauce:
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1
red pepper
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1/2
an onion, finely chopped
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1/2
a tomato, finely chopped
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1
clove of garlic, finely chopped
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2 tablespoons
EVOO
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Freshly ground black pepper
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Salt, to taste
- For the cauliflower:
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1
large head of cauliflower
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3/4 cup
vegetable stock (for pan method)
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2 tablespoons
Olive oil
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Freshly ground black pepper
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Salt, to taste
Directions
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Place the pepper directly on the open flame of a gas stove or grill. Roast until it blisters and chars on all sides, rotating occasionally with tongs. Place pepper in a zip-lock bag or glass bowl covered with cling film and let it sit for 5 minutes.
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Take the pepper out and peel away the charred skin; slit lengthwise and remove seeds. Transfer the fleshy bits to the blender jar along with the onions, tomatoes, garlic and extra virgin olive oil and blend to a coarse purée. Season with pepper and salt and set aside. [This sauce can be made earlier and refrigerated until ready to use.]
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Preheat oven to 180 C (360 F). Note: if grilling out, the steaks can be thrown onto the barbecue directly.
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Heat a large griddle pan (or regular pan) until very hot. Brush the cauliflower steaks with olive oil and place on the pan, grilling for 2-3 minutes per side. Transfer to a flat baking tray and lay them out in an even layer without overlapping them. Ladle a little of the stock over each steak and season with salt and pepper. Roast until tender but still holding its shape, about 10-15 minutes. [A good test is to stick a knife in the center of the cauliflower. You want it to go through without too much resistance.]
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Divide red pepper sauce among plates. Place 1 or 2 cauliflower steaks on each plate. Serve warm or at room temperature.
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