This month Private Chef Christos has a vegan feast that celebrates the humble cauliflower and elevates it to the star of the show.
For the cauliflower steak
- 1 punnet of wild mushrooms
- I can of chick peas
- I bunch of red chard
- 1 large cauliflower
- 2 tbsp extra virgin oil
- 2 tsp harrisa powder
- 2 cloves garlic
- I tsp mix chopped chilli
For the cauliflower hummus
The trims from the cauliflower
- 2 tbsp olive oil
- 2 cloves garlic
- Juice of a lemon
- 1 tin chickpeas,
- rinsed and drained
- 2 Tbsp tahini
- ¼ tsp ground cumin
- Chopped mint or coriander
- Salt & pepper
For the nut dukkah
- 3 tsp ground dukkah spices
- 2 tsp extra virgin oil
- Mix raw nuts or seeds (pumpkin, sunflower) of your choice
Prep the cauliflower. Cut off the stem as close to the head as you can without actually cutting the florets and remove the leaves.
Place cauliflower head stem side down on a cutting board and slice the cauliflower into 2 x1 inch slices. Your first few slices won’t stay as “steaks”; you will just get some small crumbles and that’s okay as you will still use these pieces. You should get 2 solid “steaks” per head of cauliflower.
Keep the cauliflower steaks at the side while prepping the cauliflower hummus.
Preheat the oven to 190C and toss the small cauli-flower florets and all the trims from the cauliflower in the olive oil and scatter on a baking tray.
Season with salt and pepper, then roast for about 20 – 25 minutes until golden brown.
In the bowl of a food processor add the chickpeas, the cooled roasted cauliflower, tahini, lemon juice, garlic, cumin, chopped herbs, salt and pepper as well as about 4 tbsp of water and blend until smooth. This may take a while depending on how powerful your food processor is. Add a little more water if you feel it is too thick.
Preheat oven at 180c.
Line a baking sheet with parchment paper and place your cauliflower steaks.
In a small bowl, mix the extra-virgin olive oil with ground harrisa.
Brush each side of the cauliflower steak with the oil mixture and bake for 30 minutes, turning the steaks after 15 minutes.
Sprinkle with sea-salt after they have baked/before serving.
Mix the oil with dukkah spice and toss the nuts into the oil mix.
Bake for 10-15 min at 180c.
Leave at the side to cool.
Warm salad of red chard, chick peas and wild mushroom
In a frying pan add 2 tbsp extra virgin oil.
In a moderate heat seared the wild mushrooms until they are cooked.
Add the washed and chopped red chard including the stalk in the middle.
Add the garlic and chillies and toss together.
Season with rock salt and ground white pepper.
To assemble the dish
Spread the cauliflower hummus over a large serving plate from the rim of the plate towards the middle.
Arrange the cauliflower slice on the plate, half way up on the top of the hummus.
Top the half cauliflower with the warm salad.
This way you will be able to see all three elements at the plate.
Sprinkle the nut dukkah mix and enjoy!