Cauliflower Steaks Recipe

Prepare

Preheat oven to 220°C (425°F). Remove outer leaves from the cauliflower and trim the stem so the head sits flat. Slice the cauliflower through the core into 3/4- to 1-inch thick ‘steaks’. You should get 2–3 good steaks; reserve any loose florets for roasting.

Season

Whisk together 3 tablespoons olive oil, smoked paprika, cumin, garlic powder, salt and pepper. Brush both sides of each cauliflower steak and the reserved florets with the mixture. Squeeze the juice of half a lemon over the steaks.

Roast

Arrange steaks and florets on a baking sheet lined with parchment. Roast for 20–25 minutes, flipping once halfway, until edges are golden and a knife passes easily through the stem (internal tenderness). For extra color, broil 1–2 minutes at the end, watching closely.

In a small bowl combine mayonnaise, Greek yogurt, minced garlic, chopped parsley and chives, lemon juice, olive oil, salt and pepper. Mix until smooth. Taste and adjust seasoning; refrigerate until ready. Makes enough to dollop on steaks.

Roast and Blend

If red bell peppers are not already roasted, char them under a broiler or over a gas flame until blackened, then place in a bowl covered with plastic wrap for 10 minutes and peel. In a blender combine peeled roasted red peppers, roma tomatoes (or roasted tomatoes), scotch bonnet (stem removed), chopped onion, garlic cloves and 60 ml of water. Blend to a smooth puree.

Cook Base

Heat 4 tablespoons vegetable oil in a medium skillet over medium heat. Add the blended pepper-tomato mixture and cook, stirring occasionally, until the raw smell dissipates and mixture reduces, about 8–10 minutes.

Build Flavor

Stir in tomato paste and cook 2 minutes more. Add smoked paprika, ground coriander, crumbled bouillon cube, salt and sugar. Pour in remaining water (about 60 ml) to loosen if needed. Simmer gently 8–10 minutes until the sauce thickens and the oil separates slightly. Taste and adjust heat or salt.

Prep Rice

Rinse rice in cold water until the water runs nearly clear to remove excess starch; drain well.

Build Flavor Base

Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add chopped onion and sauté 4–5 minutes until translucent. Add minced garlic and ginger and cook 30 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to remove raw tomato taste. Add crushed tomatoes and stir to combine.

Simmer

Add rinsed rice to the pan and stir to coat each grain with the tomato mixture. Pour in stock, add bay leaf, thyme, optional bouillon, salt and pepper. Bring to a brisk simmer uncovered, then reduce heat to low, cover tightly and cook 18–22 minutes (check package instructions for your rice) until liquid is absorbed and rice is tender.

Finish

Turn off heat and let rice rest, covered, for 8–10 minutes. Fluff with a fork, discard bay leaf, and gently fold in frozen peas and carrots if using so they warm through. Adjust seasoning.

Warm the obe ata sauce briefly if cooled. On each plate, place a generous scoop of jollof rice. Lay a cauliflower steak on top or beside the rice. Spoon 1–2 tablespoons of obe ata sauce over the steak and a dollop (about 1 tablespoon) of herb aioli alongside or drizzled lightly. Drizzle a teaspoon of extra virgin olive oil over the steak and garnish with chopped cilantro/parsley and a lemon wedge.

Serve immediately so cauliflower retains its crisp edges and sauces are fresh. Leftover components store separately 3–4 days refrigerated; reheat gently.