Back at the start of Autumn I used or first Cabbage of the year to BBQ up a cabbage steak, well now my favourite winter vegetable is being harvested I had to make a roasted cauliflower steak, this really is hands down my favourite way to cook cauliflower. There is just something special about the variation in texture you get when cooking cauliflower like this with the slightly firmer stalk being my absolute favourite. You all know that I hate waste and this dish only uses the very centre of the cauliflower so I usually steam the remaining cauliflower and then make the cauliflower puree from this recipe and freeze it up to use later.
This roasted cauliflower steak gets all wonderfully exotic, with pomegranate, pomegranate and the fabulous ‘Persian’ spice blend Sumac, which adds a fabulous citrus tartness to sit along the pomegranate. New Year food is often a little brown and ‘substantial’ so it is nice to eat something colourful and vibrant whilst still being seasonal although I have no idea why pomegranate are a winter fruit. We have holidayed in and thy grow all over the islands on the Dalmatian coast and seem to be fit to eat late summer, so how the rest of Europe see it as a Winter Fruit I have no idea. I suspect it is the longevity and simplicity of storage and I am sure Google knows the answer and I am sure one day I will have a look, but for now I will remain thankful for such a bright and vibrant ingredient is so freely available at a time of year when food is typically a little staid.
Persian Roasted Cauliflower Steak
Cauliflower is my favourite winter vegetable and this exotic 'Persian' influenced Roasted Cauliflower Steak light and bright break from winter.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.