Roasted cauliflower steak with turmeric-and-Gruberg cauliflower purée
2
Easy
10 minutes
20 minutesThis is my go-to midweek lunch. It needs a whole head of cauliflower but will be eaten in one sitting. There is a warmth about this dish that gives the impression of dairy creaminess, but it’s really just silky, smooth cauliflower purée that’s spiced with turmeric and Gruberg cheese. Bulk it up with some charred Tenderstem broccoli or mushrooms.
Ingredients
Method
- 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
Ingredients
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.
There are no comments yet.
Comments