CAULIFLOWER STEAK WITH CREAMY CASHEW SAUCE
Serves: 2
 
INGREDIENTS
  • 1 head cauliflower, rinsed and leaves removed
  • Drizzle of olive oil
  • Salt and pepper, to taste
For the sauce:
  • 1 cup toasted cashews
  • 2 cloves garlic
  • 1 inch nub of ginger, grated
  • 2 tablespoons tomato paste*
  • 1½ tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons vinegar
  • ½ teaspoon mustard powder
  • 2 teaspoons sugar
  • A large pinch of chilli flakes (to taste)
  • Salt, to taste
  • 2 tablespoons toasted sesame seeds
To serve:
  • 1 cup hung Greek yogurt
  • Dukkah mix (see notes)
INSTRUCTIONS
  1. Preheat the oven to 200°C. Prepare the cauliflower: trim the main stem keeping the base of the cauliflower so it holds the steaks together. Slice the cauliflower lengthwise into 1 inch thick “steaks” - each head should give you around 2 steaks. You can keep reserve the side trimmings for other uses.
  2. Coat the cauliflower steaks with olive oil and season with salt + pepper. Grill on high in a hot griddle pan until char marks form, and then transfer the cauliflower to a baking sheet and roast it in the oven until fully cooked - about 8-10 minutes.
  3. Meanwhile, place all the ingredients for the sauce except the toasted sesame seeds in the bowl of your blender and blitz until it forms a creamy sauce. Taste and adjust seasoning: add more vinegar for zing, soy for saltiness, chilli or mustard powder for heat. Mix in the toasted sesame seeds.
  4. To serve, spoon the sauce on the middle of the plate and spread it into a larger circle using the back of your spoon. Place the roasted cauliflower steak on it and top with a dollop of hung Greek yogurt, and a sprinkle of the dukkah mix.
*Note:
Tomato paste is not the same as tomato puree. If you can’t find tomato paste, just cook some tomato puree on a low flame until it reduces into a thicker paste.

I used a dukkah mix inspired from Bon Appetit, consisting of toasted almonds, toasted sesame seeds, red chilli flakes, and toasted nori, and added some flaky sea salt in the end. But really, don’t get turned off by the nori; any dukkah tastes amazing with this!
Recipe by Sprig & Vine at http://sprigandvine.in/cauliflower-steak/