ROASTED PERSIAN CAULIFLOWER STEAKS
Based on a classic Middle Eastern dish these cauliflower steaks are divine; serve them up with a light salad or fluffy rice. To make this recipe vegan, substitute the honey for maple syrup and add a splash of olive oil to the baking tray instead of the butter.
(Vegetarian, gf, nf, vegan option)
Serves 4
1 large CAULIFLOWER
1 tbsp SUMAC
50g BUTTER, diced
1 tbsp POMEGRANATE MOLASSES
MARINADE
¼ cup (60ml) OLIVE OIL
1½ tsp CUMIN POWDER or SEEDS
ZEST of 1 LEMON + 1 tbsp LEMON JUICE
2 tsp HONEY
1 tbsp FRESH OREGANO, finely chopped (or 1 tsp DRIED OREGANO)
2 cloves GARLIC, peeled, crushed and finely chopped
1 tsp SALT and freshly GROUND BLACK PEPPER
Preheat oven to 200°C.
Grease and line a baking tray with baking paper.
To prepare the cauliflower: blanch the whole cauliflower first, fill a large saucepan or stockpot with hot water. Place over a high heat and bring to the boil, once boiling add the whole cauliflower and cook for 10 minutes. Remove from the heat, refresh under cold running water and drain well, set aside to cool a little.
Slice the cauliflower into 1½ cm thick steaks (how many you get will depend on how big the cauliflower is). Transfer the cauliflower steaks and any small florets of cauliflower onto the prepared baking tray.
To prepare the marinade: in a small bowl combine all the ingredients.
Brush the marinade onto the cauliflower steaks. Sprinkle the sumac over the cauliflower and add the diced butter to the tray. Place on the highest shelf in the oven and cook the cauliflower for 25 - 30 minutes or until it is nice and crispy around the edges and cooked through.
Drizzle over the pomegranate molasses just before serving. Serve with a tahini sauce or cumin yoghurt dip.
