Vegetarian Cauliflower Steak made oven roasted with simple seasoning, cutting the cauliflower in to tick slices makes for a hearty and satisfying dish.
|1 medium cauliflower||6 tbsp olive oil||1 tbsp paprika||1 tbsp steak spice|
|1 tbsp togarashi||2 tbsp butter||1/2 cup vegetable stock||Salt & Pepper TT|
For Tomato Relish:
|1 small shallot, sliced||2 cloves garlic, sliced||1 tbsp butter||2 tbsp olive oil|
|10 fresh oregano leaves, chopped||2 tbsp capers||2 tbsp preserved lemon juice||1/2 tbsp preserved lemon, chopped|
|3 small tomato||1 tbsp cilantro leaves for garnish||salt TT||pepper TT|
Cut the shallot to thinly slice then add shallot and garlic to the hot pan, and continue to cook, stir occasionally for 5 minutes or until shallot and garlic are translucent.
Add preserved lemon and fresh oregano, sprinkle over the shallots. Add the capers, tomato, and stir in to incorporate. Turn off heat and season with more salt and pepper. Add 1 tbsp butter and preserved lemon juice.
Preheat the oven to 325˚F. Pill the leaves of the cauliflowers and cut the stem. Use your knife wet before cutting the cauliflower to make the knife slick and nonstick. Cut one inch of left and right edges of the cauliflower. Leaving about 2 inches of the centre. Then slice the remaining portion in half resulting in two one inch steaks from head of cauliflower. Drizzle a sheet tray with olive oil, sprinkle all spices. Rub with hand one side of steak in the mixture then another side.
Heat grill pan over medium-heat with olive and put cauliflower steaks in the hot pan and let brown on 1 side for one minute. Turn the steaks over gently, add butter to pan melt and brown, give to steak a nutty flavour. Baste the steak with browned butter. Add vegetable stock into the pan and let it come to boil. Remove from stove top and place side by side on the middle rack of the oven. Roast for 8-10 minutes. Use a pairing knife to test the doneness of cauliflower. Place two steaks on the plate, spoon the tomato relish over the steaks. Finish with a drizzle of olive oil, preserved lemon, and cilantro leaves.