Vegetable Spice, Roast Pepper Pasta Sauce, Beef Flavour Stock Powder
You will need
2 medium cauliflower
Ina Paarman’s Vegetable Spice
olive oil
400 ml Ina Paarman’s Roasted Pepper Pasta Sauce
250 g portobellini or button mushrooms, halved through stem
2 t (10 ml) Ina Paarman’s Beef Flavour Stock Powder
chopped parsley
To make cauli mash with leftover cauliflower
Sauté 2 sliced leeks in an oil/butter mixture. Pre-season the leeks with our Vegetable Spice or Green Onion Seasoning. Add finely chopped cauliflower together with 3 T (45 ml) of water. Steam cook for 3 – 5 minutes. Taste for seasoning, mash with butter and serve. Cauli rice can be cooked in the same way, but do not mash it after cooking.
Method
Slice the cauliflower from top to stem end into two 2 cm thick slices.
Season with Vegetable Spice. Drizzle with olive oil. Heat a griddle pan until smokey hot. Add cauliflower steaks and press down to burn in griddle marks. Once nicely browned on one side, turn over with a lifter and grill more slowly on the other side to cook the cauliflower through. While grilling, prepare the mushrooms.
Add 1 T (15 ml) of butter to a medium frying pan and stir-fry the mushrooms. Add the Beef Stock Powder. Cook for 1 minute then spoon out of the pan and cover.
Add the Roasted Pepper Pasta Sauce to the unwashed mushroom pan and heat through.
Divide the Sauce between 4 warmed plates. Add cauliflower steaks and mushrooms. Sprinkle lightly with chopped parsley.
