February 15, 2018
Well, call us bandwagon jumpers if you want but as every man and his supermarket are trying to sell us the idea of cauliflower steaks at the moment I thought I better chip in with a spicy version of this trend.
This recipe will work with any of our sambals - Ulek, for a real heat kick, signature for a family friendly version and hijau for a version to accompany a lamb roast if you so desire (strictly speaking Sambal Hijau is not Thai spiced, before the culinary police Nazis appear).
These can be made as a light lunch or to form part of a wider meal. I had these for lunch and the word light should be emphasised, though I am in a perpetual state of hunger these days it seems.
Although it is very simple to make it does take a little while as the 'steaks' are roasted. If, like me, you still have your own teeth and like things on the crunchy side of mush you may want to keep an eye on the timing for the second phase of cooking and reduce accordingly. If, on the other hand, you are like my dear mother and prefer roast veg as a sort of charred soup, feel free to leave them in for a number of days.
Ingredients - for 4 'steaks'
40g Natural yoghurt
30g sambal of your choice
5 - 10ml olive oil
10-15g pine nuts (optional)
Small bunch of chopped coriander to serve
Pre-heat the oven to 200c. Start with a whole cauliflower and cut length ways into 4 steaks of about 3/4 inch width. Place on a non stick baking tray.
Combine the yoghurt, sambal, olive oil in a dish and mix together well. You can add a touch of seasoning if you want.
Brush the top side of the steaks with the sambal mixture, reserving half for later. Place the tray in the oven and roast for 15 minutes.
Carefully turn the steaks and brush with the remaining sambal mixture. Sprinkle half of the pine nuts over the steaks if using and return to the oven. Roast for a further 15 - 20 minutes, until just tender and the edges are charring. Plate up and sprinkle with the chopped coriander and the remaining pine nuts, serve immediately.
Also try -
If using sambal ulek or our signature sambal add some grated mature cheddar for the second roast. If using sambal hijau, try with Caerphilly crumbled over the steaks.
Cutting cauliflowers into steaks is not as easy as it sounds, which may be why the cut throats at the supermarkets decided to monetise the idea. If things go wrong just carry on regardless with the florets that you now have at your disposal. Same taste, slightly different look.
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