Although charred and caramelised here and there, serving a cauliflower steak on its own is a bit, well pointless. To appreciate it much more, I would advise drenching it in some kind of sauce. There are so many sauces that you can choose from: an Italian tomato sauce; a herby pesto, soy sauce, PPKs savoury mushroom gravy, even an curried Indian style sauce. I chose to inject some Moroccan flavours into my cauliflower steaks and this came in the form of both couscous and harissa.
I made the harissa oil in advance a couple of weeks ago when I made a Sweetcorn, Chickpea and Pepper Couscous Salad. Drizzled over the cauliflower steak it made for a lovely meal to enjoy outside under the sunny blue skies.
I have to admit, this plate visually was lacking something, even though the cauliflower steaks were served alongside spiced couscous, it needed either a green salad or green vegetables and the green vegetables that should have graced this plate would have been locally grown runner beans. I am sharing these Cauliflower Steaks recipe with Ricki at Diet, Dessert, Dogs for her Wellness Weekends 5-9 September.
Cauliflower Steaks with Harissa Oil
Serves 4 depending on accompaniments
Ingredients and method for the Cauliflower Steaks
1 tablespoon olive oil
Salt and pepper
Pre-heat oven to 180oc.
Wash and remove the outer leaves from the cauliflower, leave the core in tact and rinse clean.
Slice the cauliflower into 1/2 to 3/4 inch thickness and cut through carefully to the base.
Lay on a non-stick baking sheet and brush with the oil. Season with salt and pepper.
Roast for 25 - 35 minutes or until tender. It is ready when you can pierce a fork through it without much pressure.
Or follow this link for different directions on how to make.Ingredients for the Harissa oil
50g large red chillies, sliced. I like to keep the seeds in for more heat, but feel free to deseed.
1 garlic clove
2 teaspoons ground coriander
1 teaspoon ground cumin
3 – 4 tablespoons olive oil
1 teaspoon tomato puree
A pinch of salt
160ml extra virgin oil
Blitz all ingredients in a food processor until smooth. Simple as that. Decant into a glass jar with lid and store in fridge. Stir well before using.