Cauliflower Steak (vg) Recipe

Prep and slice

Preheat oven to 220°C (425°F). Remove outer leaves and trim the base of the cauliflower so it sits flat. Cut cauliflower into 1–1.5 cm (about 1/2 inch) thick 'steaks' from top to bottom; you should get 2–3 good steaks and some florets—reserve loose florets for roasting alongside or another use.

Season

In a small bowl combine 3 tbs olive oil, smoked paprika, ground cumin, 1 tsp sea salt and 1/2 tsp black pepper. Brush both sides of each cauliflower steak and any reserved florets with the spiced oil, coating thoroughly.

Roast

Place steaks and florets on a baking sheet lined with parchment, spaced apart. Roast in the preheated oven for 20–25 minutes, flipping once halfway, until edges are deeply golden and tender when pierced with a knife. If you prefer charred edges, finish under the broiler for 1–2 minutes—watch closely to prevent burning.

Roast vegetables

While the cauliflower roasts, halve the red bell pepper and tomatoes, remove seeds from the pepper, and trim the chilli (keep seeds if you want more heat). Toss peppers, tomatoes, chilli and unpeeled garlic cloves with 2 tbs olive oil and a pinch of salt on a small baking sheet. Roast in the oven alongside the cauliflower for 18–20 minutes until skins are blistered and vegetables are soft.

Peel and blend

When roasted, allow vegetables to cool slightly. Squeeze skins off the peppers and tomatoes if desired (optional for a smoother cream). Remove skins from the garlic. In a blender, combine the roasted pepper, roasted tomatoes, chilli (start with half if unsure), peeled garlic, 3 tbs soaked cashews, 60 ml water, 1 tbs lemon juice, 1/2 tsp smoked paprika and 1/2 tsp salt. Blend on high until completely smooth and creamy, adding up to 1–2 tbs more water if needed to reach a spreadable consistency.

Adjust seasoning

Taste and adjust heat, salt or acidity. If too sharp, add another teaspoon of soaked cashews or 1/2 tbs olive oil for silkiness; if too mild, add a pinch of chilli flakes or a small piece of fresh chilli.

Slice fennel

Trim the fennel bulb, reserve a few feathery fronds for garnish, and thinly slice the bulb crosswise (use a mandoline or sharp knife) into about 2 mm slices.

Make pickling liquid

In a small saucepan, combine 60 ml white wine vinegar, 60 ml water, 1 tbs sugar, 1/2 tsp sea salt and 1/2 tsp peppercorns. Heat gently just until sugar dissolves; do not boil. Remove from heat and let cool 2–3 minutes.

Pickle

Place sliced fennel in a heatproof jar or bowl and pour the warm pickling liquid over it, pressing the slices down so they are submerged. Let cool to room temperature, then refrigerate for at least 20 minutes (or up to 24 hours) before serving. The fennel will become slightly translucent and develop a crisp-tangy bite.

Warm the chilli roasted vegetable cream slightly in a bowl or at room temperature so it spreads easily.

Spread a generous spoonful of the chilli roasted vegetable cream onto each serving plate as a base (about 2–3 tbs per plate). Place a roasted cauliflower steak on top of the cream.

Top each steak with a small mound of quick pickled fennel (about 2–3 tbs), scatter reserved fennel fronds and chopped parsley, drizzle with 1 tbs extra virgin olive oil divided across plates, and add microgreens or rocket if using. Finish with a squeeze of lemon from the wedges and an optional pinch more smoked paprika or cracked black pepper.

Serve immediately while cauliflower is still warm. Leftover cream keeps refrigerated for up to 3 days; pickled fennel for up to 5 days.