Try our Head Chef, Ian’s vegan cauliflower recipe this January
6th January 2021
Veganuary is upon us once again and we guarantee this cauliflower recipe will be a hit with vegans and meat-eaters alike. Cauliflower steaks are served with cauliflower cous cous, fritter, semi dried grapes, almonds, curried raisin and apple purée – delicious!
1 whole head of cauliflower
100g self-raising flour
100g caster sugar
1 tsp curry powder
100g Golden raisins
12 black grapes
1 Braeburn apple
100ml bottled beer
Curry infused oil
Drizzle of olive oil
Cut the whole cauliflower into steaks, setting the trimmings aside.
Start with your purees, these can be made ahead of time and reheated when required. To make the raisin puree, peel and chop the Braeburn apple and add to a pan with golden raisins, curry powder and just enough water to cover. Cook until soft then puree in a blender until smooth.
Next, make the cauliflower puree. Take a third of the cauliflower trimmings, place in a pan and just cover with soya milk. Cook on a low heat until tender, then blend until smooth and season with salt and pepper.
Make your cous cous by taking another third of the cauliflower trimmings and blending until it resembles small grains. Drizzle with olive oil and season with salt and pepper.
Add 100g caster sugar and 100ml of water to a pan, bring to the boil and simmer for 3 minutes to make stock syrup. Blanch the grapes in this mixture, drain and leave to dry.
Preheat the oven to 180oc.
Place steaks on a baking tray, drizzle with olive oil and cook in the oven for approximately 8 minutes, testing with a knife to check if cooked.
Toast the almonds in the oven for 6 minutes until golden.
Whilst the cauliflower steaks and almonds are in the oven, make your fritter. Firstly whisk together self-raising flour and bottled beer to make beer batter. Cover the remainder of the cauliflower trimmings in your beer batter and fry for 2-3 minutes until golden brown.
Plate up each part of the dish, drizzle with curry infused oil and enjoy!
Famed for championing the very best of British produce, our menus focus on simple, seasonal dishes, filled with flavour. With the changing season, we’re starting to plan for the cooler days ahead, so a bowl of something hearty would be just the ticket. And we have just that. Take batch cooking to the next level with our green minestrone – best served with a drizzle of olive oil, cracked black pepper and a generous helping of creamy mozzarella.