HAVING A GO AT HOME-The great cauliflower steak experiment

Posted on 31st January, 2018

HAVING A GO AT HOME

 

It’s refreshing to see that leading supermarkets, food blogs and magazines are extolling the virtues of a plant-based or vegetarian diet. I like the idea that people will try something new even if they choose not to commit to it forever but when I read about things like ‘cauliflower steaks’ being sold in a well known food hall at £2.00 for  2 x ‘steaks’ plus a little sachet of lemon and herb drizzle it’s time to ask ourselves what next?

 

Don’t get me wrong I love cauliflower, it’s a great vegetable which is highly underrated but would I go out and buy ‘ready-prepared’ cauliflower steaks to cook at home? Not on your nelly! However would I try and replicate this ‘gourmet’ dish at home? You betcha!

 

Calling into my local small supermarket on the way home from work, on the pretext of buying fruit but really in search of stress-relieving chocolate, I stumbled across a cauliflower in the reduced section. No idea why as it was clearly still fresh, anyway it was 50p so I couldn’t leave it there. This got me thinking about cooking cauliflower steaks, how hard could it be?

 

The cauliflower sliced into 4 good sized ‘steaks’ (yes I know it’s a stupid word in association with a vegetable but let’s go with it for now) which is 12.5p per ‘steak’, so far a bargain. I used a little ordinary olive oil, some dried parsley, a little salt and black pepper. Rather than put the oven on just to cook the ‘steaks’ I decided to roast some potatoes to go with it, see below. Back to the ‘steaks’, in a medium oven the cauliflower took around 15-20 minutes to cook through and turn a nice charred brown. Now if you’ve never roasted cauliflower in any shape I’d recommend it as it really accentuates the flavour, the ‘steaks’ being no exception. They were delicious, served with wilted spinach and roasted potatoes and mushroom ‘gravy’.

 

Would I make them again? Yes they were a success. Would I ‘cheat’ and buy them ready prepared? Never.

 

An interesting footnote here is that said well know food hall stopped selling ‘cauliflower steaks’ when customers complained about the cost, the extra packaging and the element of ‘I saw you coming’. A win for consumers but still a great idea to try at home with virtually no preparation.

 

 

 

 

ROAST POTATOES

 

Cut several potatoes into pieces, the smaller they are the quicker they’ll cook. I don’t peel my potatoes but peel them if you prefer. Place in an ovenproof dish and coat with a little oil, I used light olive oil but any vegetable oil will do. Sprinkle with a little sea-salt and some finely chopped fresh rosemary. 20-25 minutes in a medium oven and they should be soft enough to lightly crush with a potato masher. Just press down so they burst a little, adding a little more oil if required, replace in the oven for another 10 minutes. The result is crispy but yielding potatoes, a perfect accompaniment for your ‘steaks’.

 

MUSHROOM GRAVY

 

Sauté a small onion in a little butter and oil until soft, add finely chopped mushrooms, a sprinkle of parsley and black pepper. Add stock and simmer until soft. Sauté a few larger slices of mushroom for texture and add to the gravy. It shouldn’t need thickening but if it does just slake a little cornflour   or arrowroot on a little water and stir into the sauce. This only takes minutes.

 

 

Make A Comment

Characters left: 2000

Comments (0)