Cauliflower steak

Ingredients

serves 2

• 1 cauliflower head
• 4 tbsp olive oil
• 2 tsp turmeric
• Fresh cracked pepper
• Sea salt
• 500 ml vegetable stock
• Handful of fresh coriander, chopped
• Juice of 1 lime
• 1 tsp red chilli paste
• 2 tsp maple syrup

Directions

1. Preheat the oven to 170°C. Remove the fibrous stems from outside of the cauliflower head, but leave the thinner leaves intact. Slice the head in half, and then slice each half in half again, resulting in two cauliflower steaks. (Save the outer halves for another recipe).

2. Cover a baking tray with 3 tbsp olive oil, turmeric, fresh cracked pepper, and salt, to taste. Take each cauliflower steak and roll them around on the tray until both sides are coated in the marinade. Heat 1 tbsp olive oil in a large pan, place the cauliflower steaks in the pan, and sear them until brown on each side.

3. Transfer to an oven safe dish. Pour vegetable stock into the dish, about 3cm in height. Transfer to the oven for 10-20 minutes.

4. Meanwhile, make the vinaigrette. In a bowl, whisk together the chopped cilantro (saving a few leaves for topping), lime juice, chilli paste, maple syrup, and sea salt to taste.

5. Remove the cauliflower steaks when soft and seem ready - there should still be a decent amount of vegetable stock in the pan when you remove it. Serve topped with the vinaigrette and fresh cilantro leaves.