Ok I know there are probably thousands of Cauliflower steak recipe on the internet already, but I am still very happy to join in and share my own creation with you. Every one of those recipes available online or in cookbook is unique in someway and my one is no different. I like to pan sear the cauliflower ‘steak’ first in the pan to get it nicely charred, then finish cooking it in the oven with some smoky spices. I know it is one extra step, but searing the cauliflower allows it to caramelise which brings out its natural sweetness; in addition to the smoked paprika, sumac and seasoning, then perfectly cooked to ‘al dente’ in the oven, this humble piece of vegetable is about to turn into something extraordinarily delicious. Serve the cauliflower steak with the creamy pepper tapenade, and the herby millet, you will definitely look at cauliflower in a whole new way, I promise you!
Notes:
1. To cut the cauliflower into ‘steak’, I first cut the whole thing in half and then cut as many ‘steak’ as I can from it (normally you can get about 3 steaks from a large head of cauliflower). Remember to cut them in the same thickness so they can be cooked at the same time. The rest of the cauliflower (which is not attached to the core) can be broken down into florets for roasting (I also keep the leaves and roast them with the florets, they are delicious!), or cauliflower rice, simple stir-fry, curry or as an addition to mash potatoes etc. Nothing will be wasted. I dropped down some recipe links for cauliflower below if you need some ideas!
2. Sunflower seed ‘cream’ is super versatile, can thicken and add extra creaminess to sauces or pesto. I have success using it for creamy mushroom sauce and in smoothie. It is a great substitute to nut ‘cream’ as it is much cheaper and more environmentally sustainable. I can imagine adding just a handful of soaked sunflower seeds instead of making the cream for the tapenade would work too if you don’t want to make extra ‘cream’ (but it won’t be as creamy as this one here), although I haven’t tried it myself.
3. It should make plenty of the tapenade, the leftover can be used as pesto for pasta, as marinade, a spread for toast or bread, wraps, add it to salad etc., so so delicious! My daughter is totally hooked and asked me if she could bring the leftover millet with the tapenade to school the next day!!
More cauliflower recipes from the blog:
Sweet and Sour Cauliflower Lettuce Wraps
Roasted Gochujang Cauliflower Rice Bowl
Cauliflower and Chickpea Curry
Cauliflower Fritters with Curry Yogurt Dip
Ingredients:
For the sunflower seeds ‘cream’:
- 1/2 cup raw sunflower seeds, pre-soaked with warm water for 20 minutes
- 1/2 cup filtered water
For the tapenade:
- 1 jar (180g) roasted red pepper in oil
- 2 tbsp. oil from the jar (either from the pepper or the sun-dried tomato)
- 2 sun-dried tomatoes (from a jar in oil)
- 1 tbsp. sunflower seed cream
- 1/4 tsp. roasted garlic powder
- 1 tbsp. nutritional yeast (optional but recommended)
- salt to taste
- 1 tbsp. lemon juice
- 1/4 tsp. smoked paprika
- 1/4 tsp. coconut sugar or brown sugar (optional)
For the cauliflower steak:
- 2 cauliflower steaks (see note)
- salt and pepper
- olive oil
For the spice marinade:
- 1 tsp. sumac
- 1 tsp. smoked paprika
- 1 tbsp. olive oil
For the herb millet:
- 1 cup millet
- scant 2 cups water (or veggie broth)
- salt to taste
- 1/4 cup packed fresh mint leaves, roughly chopped
Serving Suggestions: (optional but recommended)
- Toasted pine nuts
- Pomegranate seeds
To make the sunflower seed ‘cream’, combine ingredients into a blender and blend until smooth. Store in a glass jar and keep in the fridge for up to a week.
Without washing the blender, add all tapenade ingredients into the blender and blend until smooth and creamy. Have a taste and adjust seasoning if needed. Store in a glass jar in the fridge for 4-5 days.
Combine the spice marinade ingredients into a small bowl, mix well and set aside.
Preheat the oven at 200 degrees Celsius.
Drizzle a little bit of olive oil on the cauliflower steak and use your hand to distribute the oil all over, it will help the seasoning to stick. Season both sides with salt and pepper. Warm a tablespoon of olive oil in a large oven-proof cast iron pan (or other frying pan), add cauliflower steaks in the hot pan, let it pan-fried on medium heat undisturbed for 3 minutes or until the cauliflower has got slightly charred (you can help by pressing them down with a spatula from time to time). Then flip over on the other side and repeat with the same method. When the cauliflower turned nicely brown, remove from heat.
Brush the spice marinade evenly on the cauliflower, again on both sides and all over. Then transfer the pan to the oven (if your pan is not oven safe, then transfer the cauliflower onto a baking tray and proceed further), bake for another 20 minutes or until the cauliflower is cooked through.
While the cauliflower is baking, rinse the millet and add to the pot with water (or broth) and salt. Bring to boil and simmer on low for about 12 minutes or until all liquid is absorbed. Remove from heat and keep the lid on for another 10 minutes. Then remove the lid and use a fork to fluff up the millet and let it cool down a bit. Add the chopped mint.
To serve: Spoon herb millet on two warm plates and then put each cauliflower steak on top, add pepper tapenade on the side (or on top if you like), sprinkle with toasted pine nut and pomegranate seeds (if use) and more chopped mint. Serve immediately.
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