Cauliflower Steaks with Red Pepper Sauce
2 medium cauliflower
Ina Paarman’s Vegetable Spice
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.
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.