Vegetarian recipes Archives

Pasta recipes

Honey-glazed carrots with Parmesan herb crumb

40 minutes

Braai recipes

Poached asparagus

8 minutes

Roasted cauliflower steak with turmeric-and-Gruberg cauliflower purée

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 head cauliflower
1 t olive oil
±3 t salt
½ cup vegetable stock
½ cm turmeric root or ½ t ground turmeric
a crack of black pepper
1 T olive oil
2 T grated Gruberg (online from Klein River Cheese)
chilli oil
Italian parsley, chopped, to garnish

Method

1. Preheat the oven to 180°C and line a baking tray with baking paper.

2. Cut the cauliflower into 2 steaks, about 1 cm thick. Place on the prepared baking tray, drizzle with olive oil and sprinkle with salt on both sides. Bake for 15 minutes, then turn over and bake for a further 15 minutes.

3. Thinly slice the remaining cauliflower. Place the sliced cauliflower and stock in a small saucepan over a high heat. The cauliflower will cook quickly, so check every 5 minutes by piercing it with the tip of a knife until it is soft.

4 .Remove from the heat, then add the turmeric, black pepper, olive oil and 1 t salt. Blend with an immersion blender. Add the Gruberg and mix through. Adjust the seasoning if necessary.

5. To serve, divide the cauliflower purée between two plates. Top with a cauliflower steak, a drizzle of chilli oil and a flurry of chopped parsley.

Find more vegetarian recipes here.

Extracted with permission from All Dah'l Up Kamini Pather and published by Penguin Random House South Africa.

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Roasted cauliflower steak with turmeric-and-Gruberg cauliflower purée

Roasted cauliflower steak with turmeric-and-Gruberg cauliflower purée

Ingredients

Method