I have to be honest, I was never a big fan of the cauliflower steak. I did it once during my diploma course and I didn't really like it. But there I grilled the cauliflower. So this time I tried roasting it with lots of flavour, and I was so pleasantly surprised. The whole dish was absolutely delicious!
Cauliflower is a very versatile vegetable and can be used with many different flavours. It is naturally slightly nutty. Check out my other cauliflower dishes, like; the vegan Alfredo sauce to go with pasta. Or the roasted aubergine with cauliflower rice.
In this dish I choose to go with spicy flavours. Hot spices work well with cauliflower.
A well balanced dish
I chose to accompany the spicy cauliflower steaks with roasted paprika, which balanced beautifully. The combination of roasted red bell pepper and roasted garlic works wonders and is very much used in Spain. I use it often just as a salad, a side dish, or even just on a piece of toast.
To make it a full fulfilling dish it needed a bit more...
So I made a potato puree, but not just an ordinary one. I decided to make it a bit more interesting by using a very light smokiness in it. Personally I like lapsang tea leaves because they give a very nice delicate flavour. I only used a very little amount of tea leaves, as I didn't want to let it overpower the whole dish (which it easy can do if you use too much!) . And it worked like magic!
Finishing with a bit of nutty crunch from the sunflower seeds, and some colour from the chives.
Another one that I recently did was very interesting and delicious. I had some left over breadcrumbs and ground hazelnut mix. So halfway through the roasting process I topped one side of the cauliflower with this mixture. The delicate hazelnut flavour and the slightly crunchy texture made it again very different. Here I enjoyed it with some roasted potatoes and carrot & coriander mash. YUM!
What to drink with a spice cauliflower steak?
Wow! A lot of flavours going on in this dish. I think that this dish can handle quiet a 'bold' wine. Normally I would pair roasted red bell pepper and roasted garlic, more with a very aromatic white (gewurztraminer). But because of the spicy cauliflower and the puree, I believe that this dish would be better suitable to a red wine. Like a bold Italian Pinot nero.
I hope you will enjoy this winner dish. Great combi's and great flavours. Let me know what you think of it. And don't forget to add @haricoco1 to your instagram post if you use this recipe.