Cauliflower is my favourite winter vegetable and this exotic ‘Persian’ influenced Roasted Cauliflower Steak light and bright break from winter.
Persian Roasted Cauliflower Steak.
Back at the start of Autumn, I used or first Cabbage of the year to BBQ up a cabbage steak, 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 you roast cauliflower. The slightly firmer stalk being my absolute favourite.
Food waste is a bugbear of mine and this dish only uses the very centre of the cauliflower. To prevent waste I usually steam the remaining cauliflower and then make a cauliflower puree from and freeze it up to use later.
Now I am sure there are thousands of folks reeling at my use of the word steak in the name of this recipe. Guess what, I don’t care teheheheehe!
Yes, it is not a t-bone steak, but I have no idea what else to call it. It is a slice of an object, whether we are talking beef or pork we’d call it a steak.
So there it is, that is why it is called a cauliflower steak. A vegan dinner from a very committed carnivore, and not because I want to jump on a bandwagon… Just because it tastes good!
If you wanna call it something else, go ahead! Whatever you call it, it is delicious!
What is Sumac?
This roasted cauliflower steak gets all wonderfully exotic, with pomegranate, pomegranate and the fabulous ‘Persian’ spice, Sumac.
Sumac is a relatively new addition to the spice cupboard of many cooks. But it has been used across North Africa, through the Arabic world through to Pakistan and North India for centuries.
It has a wonderful citrus flavour and is actually the dried and ground ‘fruit’ of a flowering shrub.
This 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.
Interestingly the plant that Sumac comes from is from the same plant family of poison ivy. Just look at that magic general knowledge you get here!
Anyway sumac, a wonderful addition to your spice cupboard. It does not need cooking and can be used to sprinkle over food as I do in the crispy chickpeas in my carrot soup recipe.
I mentioned my love of cauliflower earlier. It is very much a vegetable I love, it has such a great flavour and it is really versatile.
Now I do love to roast it and eat it as in this roasted cauliflower steak recipe.
There are vast swathes of people that also use it as a rice substitute as in cauliflower rice or even use cauliflower as a base for pizza. I have yet to get behind these two ideas personally, my food evolution is a very slow process.
But the art of roasting cauliflower is very old and well-trodden and one that I love!
- 400 g Cauliflower
- 2 Shallots
- 75 g Israeli couscous
- 250 ml Vegetable Stock
- 50 g Pine nuts
- 3 Tbsp Olive Oil
- 1/2 Pomegranate
- 1 Tbsp Pomegranate Molasses
- 1/2 Tsp Salt
- 1 Tsp Sumac
- 1 Spring Onion
- Begin by cooking the cous cous in vegeatble stock, drain and set aside, this should take approximately 8 minutes.
- Meanwhile preheat your oven to 220°C or 450°F 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.
- Cut in half then take a 2.5cm, steak of each side of the half.
- Top and tail the shallots and then separate out into individual leaves.
- 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.
- Now cook the cauliflower in the pan for 5 minutes each side.
- Just before transferring to the oven and cooking for 40-45 minutes, add in the shallot leaves.
- 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.
- Then add a tablespoon of olive oil to the pan and turn the heat up to high and fry off the couscous for 2 minute keeping moving all of the time.
- Remove from the heat and then add in the sumac and pine nuts and swirl to coat and the pomegranate seeds.
- Serving suggestion as per my picture 🙂
I usually steam the remaining cauliflower, then puree and freeze to reduce waste.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 555 Total Fat: 40g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 31g Cholesterol: 0mg Sodium: 1012mg Carbohydrates: 46g Fiber: 11g Sugar: 19g Protein: 12g