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!