Here is a new vegan classic which was inspired by those news headlines about the Cauliflower Steaks. Although it was quite amusing to watch how this all played out in the media. I was curious to know how difficult it was to be able to slice a cauliflower into a steak. Turns out, it was not difficult at all. You just need a quality, sharp knife and a very fresh vegetable.
I did need to slice the cauliflower quite think. Once cut, I brushed it with some Harissa paste and a little extra sea salt. Then laid it on some parchment paper and roasted it in a hot oven 200 degrees Celsius, until tender. Should take 5 to 6 minutes.
This was served at the pub with Israeli giant couscous which had been cooked in a light vegetable stock, drained, seasoned and mixed with some roasted carrot, peppers and sun-blushed tomatoes.
You can see on my Instagram post that I also served it with a roasted red onion. This dish had no sauce, but the onion brought a little moisture to the dish.
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