Cauliflower steak with creamy vegetable sauce
Did you know that a cauliflower is actually a flowering head of the cruciferous family? So it's actually not a vegetable at all! I'm giving this cauliflower steak a Middle Eastern twist with pomegranate seeds, so it looks really festive too.
- 2 eggplants
- 2 red pointed peppers
- 6 trostomaten
- 9 tablespoons olive oil
- 3 tsp cumin powder
- 3 teaspoons paprika
- 2 cloves of garlic
- 3 sprigs of fresh oregano
- 1 cauliflower
- 25 g pistachios
- 25 g garnish almonds
- 20 g butter
- 3 sprigs of sage
- 6 tablespoons pomegranate seeds
- salt and pepper
- stick blender
- baking sheet or baking trays
- Preheat the oven to 180 °C (top and bottom heat) 160 °C (fan-assisted).
- Chop the eggplant and tomato into pieces of about 2 centimeters. Cut the bell pepper into strips.
- Place the vegetables on a baking sheet or in a roasting pan. Drizzle with 3 tablespoons of olive oil, salt, and pepper, and roast the vegetables for 35-40 minutes until they are cooked and tender.
- Puree the aubergines, tomato, and bell pepper with an immersion blender until smooth. Season to taste with salt and pepper.
- Finely chop the oregano. Press the garlic. Mix the cumin and paprika together with 3-4 tablespoons of olive oil in a deep plate.
- Cut the cauliflower into steaks (slices) about 3-5 cm thick. Place the steaks in the marinade and coat both sides with it.
- Heat 1 tablespoon of olive oil in a frying pan. Brown the steaks on both sides in a hot pan. Remove them from the pan and place them on a baking sheet. Put them in the preheated oven for 35-40 minutes, or until tender and cooked through.
- Finely chop the pistachios and almonds. Then put them in a small bowl and mix in a pinch of salt.
- Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a frying pan. Fry the sage leaves until brown and crispy. Remove them from the pan with a slotted spoon and let them drain.
- Divide the vegetable sauce among the plates. Place the cauliflower steak on top. Distribute the pistachio almonds and crispy sage. Garnish with the pomegranate seeds.
Everything you need to know
A light white wine with sufficient flavor and texture would pair well with a roasted cauliflower steak. Try a Chardonnay or a Pinot Gris. The nutty and creamy notes of the Chardonnay can contrast beautifully with the roasted flavors, while the Pinot Gris adds freshness and fruity aromas.
Opt for a craft blond beer or a wheat beer. The light and refreshing nature of these beers pairs well with the roasted cauliflower steak, and the spicy notes in some wheat beers can be a nice addition.
An excellent non-alcoholic suggestion to serve alongside a cauliflower steak is a refreshing cucumber lemonade. This thirst-quenching drink is light and refreshing and complements the savory flavor of the cauliflower steak beautifully.
