Cauliflower has been the apple of the eye in recent years for its versatility and deliciousness. I’ve been also raving about it for some time and I’m daring to say it’s my new favourite vegetable. People have been adding it to pasta sauces, eating it as rice and turning it into pizzas. But my favourite way of eating cauliflower is as a ‘steak’.
It’s obviously far from the vegetables or imitations that actually try to taste like meat. No, no. It’s just a flourished cruciferous. And it does a great job at that.
When well cooked, cauliflower releases a sweet and juicy sauce and it’s soft and bursting with flavour. Some of the qualities you’d find in a steak, for example. But it definitely maintains its light and a tad earthy flavours.
I love making this recipe as a main and adding all sorts of sides to it, like sautéd kale, a fresh tomato and lettuce salad or a more earthy and filling side, such as lightly toasted chickpeas with a dijon sauce.
The possibilities are endless and they make a shiny main or filling side. Your choice.
I kept this recipe simple, since the seasoning is there only to bring out the flavours of the juicy cauliflower, not mask it. I think it’s nice to burst the cauliflower flavours with some earthy spices and punchy garlic, so I’ll leave it to you to judge how this recipe fares on your tastebuds.
Without further ado, enjoy this delicious recipe.
- 1 Cauliflower head
- 1 garlic clove
- Salt & pepper
- Olive oil
- Butter (or vegetable spread if vegan)
- Cut the cauliflower head in thick slices (between 2 to 4 cm).
- In a plate, season the 'steak' with paprika, turmeric, salt, pepper and olive oil on both sides.
- Heat up a frying pan or grill and add the butter.
- Fry up the chopped up garlic a little before placing the steaks on the pan.
- Cook for 5 minutes in one size and turn. Cook a little longer until the other side becomes golden brown.
- Remove from the heat and serve.
Peace & Love,