Stick to your diet with this tasty recipe by Sally-Ann Creed and Jason Whitehead's for cauliflower 'steaks'
“You are only going to be able to get one decent “steak” out of a head of cauliflower, maybe 2 if it is a large one. You need the very middle part, about 6–8 cm thick per steak. Use the offcuts to make cauli rice, cauli purée, cauli soup, cauli whatever-you-desire. But do not throw them away!” – Tasty Wastenots
- 10 ml (2 tsp) cumin seeds 5 ml (1 tsp) mustard seeds 125 ml (1⁄2 cup)
- 5 ml (1 tsp) mustard seeds 125 ml (1⁄2 cup)
- 125 ml (1⁄2 cup) coconut oil 15 ml (1 Tbsp) turmeric 5 ml (1 tsp) crushed garlic
- (1 Tbsp) turmeric 5 ml (1 tsp) crushed garlic
- 5 ml (1 tsp) crushed garlic
- 5 ml (1 tsp) crushed fresh ginger Salt and pepper 3 heads cauliflower,
- Salt and pepper 3 heads cauliflower,
- 3 heads cauliflower, sliced into “steaks’ 3 red chillies, seeded and finely sliced 30 ml (2 Tbsp)
- 3 red chillies, seeded and finely sliced 30 ml (2 Tbsp)
- 30 ml (2 Tbsp) finely chopped fresh coriander
- Fry the cumin seeds in a dry pan until they start smelling delicious.
- Add the mustard seeds and 30 ml (2 Tbsp) of the coconut oil and wait for the mustard seeds to start dancing around in the pan – they will start to pop like popcorn.
- Remove from the heat and add the rest of the coconut oil, the turmeric, garlic and ginger, then season with salt and pepper.
- Liberally baste the cauli steaks with the seasoned oil, then pop them onto the braai. Keep basting every time you turn the steaks with what is left of the flavoured oil.
- The steaks are done when you can easily insert a skewer through the centre.
- Garnish with finely sliced chillies and finely chopped coriander.
This is an extract from Tasty Wastenots by Sally-Ann Creed and Jason Whitehead, published by Human & Rousseau.