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Persian Roasted Cauliflower Steak

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
Serves 2
Cauliflower is my favourite winter vegetable and this exotic 'Persian' influenced Roasted Cauliflower Steak light and bright break from winter. Yum
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Ingredients
  1. 1 Cauliflower.
  2. 2 Shallots.
  3. 75g Giant Cous Cous: Often referred to as Israeli Cous Cous.
  4. Vegetable Stock.
  5. 50g Pine nuts.
  6. Pomegranate Seeds: Just the seeds of half a pomegranate.
  7. 2 Tbsp Olive Oil.
  8. 1 Tbsp Pomegranate Molasses.
  9. 1/2 Tsp Salt.
  10. Extra 1 Tbsp Olive Oil.
  11. 1 Tsp Sumac.
  12. Green Part of 1 Spring Onion.
Instructions
  1. Begin by cooking the cous cous in vegeatble stock, drain and set aside, this should take approximately 8 minutes.
  2. Meanwhile preheat your oven to 180°C and bring a cast iron pan to temperature on the stove, if you don't have one use anything that you can transfer from stove top to oven.
  3. Cut in half then take a 2.5cm, steak of each side of the half.
  4. Top and tail the shallots and then separate out into individual leaves.
  5. Mix together the olive oil, pomegranate molasses and salt and use it to brush over the cauliflower steaks on the cut sides, reserve the rest of the marinade and use it to coat the shallot leaves.
  6. Now cook the cauliflower in the pan for 5 minutes each side.
  7. Just before transferring to the oven and cooking for 25 minutes, add in the shallot leaves.
  8. About 7 minutes before the cauliflower is cooked heat up a dry pan over a medium high heat and toast off the pine nuts and set aside.
  9. Then add a tablespoon of olive oil to the pan and turn the heat up to high and fry off the cous cous for 2 minute keeping moving all of the time.
  10. Remove from the heat and then add in the sumac and pine nuts and swirl to coat and the pomegranate seeds.
  11. Serving suggestion as per my picture 🙂
Notes
  1. I usually steam the remaining cauliflower, then puree and freeze to reduce waste. Yum
Krumpli http://www.krumpli.co.uk/
Persian Roasted Cauliflower Steak
Cauliflower is my favourite winter vegetable and this exotic 'Persian' influenced Roasted Cauliflower Steak light and bright break from winter.

Go On, Share It! You know you want to 😉
Share on Facebook0Tweet about this on TwitterPin on Pinterest88Share on Yummly67Share on StumbleUpon76Share on Google+0Share on LinkedIn0Share on Reddit0Email this to someone