1 small cauliflower
2 tsp toasted pine nuts
2 tsp pomegranate seeds
2 pinches coriander cress
2 handfuls mixed leaves
2 tsp lemon oil
To make the spice mix
1tsp turmeric spice
½ tsp smoked paprika
4 tbsp olive oil
To make the cauliflower purée
30ml soya milk
A pinch of salt
Launched as part of our Veganuary menu this year (an Aubaine first), our roasted cauliflower recipe is an ethical and completely meat free alternative to a traditional steak. As well as enabling us to do our bit to address issues around excessive meat consumption, it’s proved an exceptionally popular dish with our customers.
To make the spice mix, combine the turmeric, smoked paprika and olive oil and mix well, then leave to stand.
Toast the pine nuts until golden, cool slightly and roughly blend.
Trim the cauliflower and cut into 2 thick slices. Reserve the trimmings for the purée. Slightly steam the cauliflower steaks for around 5-7 minutes and leave to cool. Roll the steaks in the spice mix and leave to marinate in the fridge for at least 2 hours.
Once the cauliflower steaks are marinated, remove from the fridge, season with a little salt and pan fry, or place on a baking tray and cook until tender, browned and crispy.
To make the purée, add the cauliflower trimmings, soya milk and water to a pot and cook thoroughly. Next, strain the cauliflower, reserving the cooking liquid. Blend the cooked cauliflower with the cooking liquid until is it of a fairly loose consistency, using a ratio of 4 parts cauliflower to 1 part liquid.
To serve, arrange the hot cauliflower purée on each plate and place the cauliflower steaks beside it, before adding the mixed leaves dressed with a little olive oil. Sprinkle the crushed pine nuts and pomegranate seeds over the steaks, drizzle with lemon oil. Top with coriander cress and serve.