Cauliflower Steaks on Tomato Purée
From Savi: I'll admit cauliflower is not my favorite vegetable - this sentiment is shared by my whole family, my husband and our boys. But if you batter them and deep fry them with some amazing seasonings we begin to change our minds. In fact, Gobi Manchurian (a deep fried goodness) tossed in an Indian/Chinese mix of spices has become my younger ones favorite on our recent trip to India (that recipe is in the works). These simple cauliflower steaks were declared as one day by my family as 'Savitha restaurant worthy'. That's a win in my book!
One head of cauliflower - my choice was a light yellow one
1 tsp olive oil
1 tsp of garam masala
A pint of cherry tomatoes (other vine variety will do but won't have the same sweetness to the sauce)
1/2 TBS olive oil
2 cloves of garlic
Mint leaves for garnish
fresh lemon juice
Salt and pepper to taste
Optional: toasted fresh artisan crusty bread
Preheat the oven for 400°
Cut the head of cauliflower into 2" think steaks/slabs. Make sure not to remove the stalk part of the flower before you cut (otherwise, the florets will come apart and you won't have those pretty steaks). Rub olive oil on both sides and line the steak slabs in a single layer on a baking sheet. Sprinkle with salt and pepper. Bake for 7-10 minutes.
Take them out of the oven and flip them to the other side, this time sprinkle them with garam masala. Put them back in the oven and finish the cooking time (start with 5 minutes) to the color, crunch and texture you desire. While that is baking you can make your puree. In a sauce pan, add 1/2 TBS of olive oil and low heat. Add garlic and once it begins to soften a little add tomatoes. Season with salt and pepper and let them cook for 5 minutes (keep a close eye so they don't burn).
Once the tomatoes soften and get a little mushy, transfer into a blender and gently puree until smooth. Add water for a creamy smooth consistency. Adjust salt and pepper as needed.
Generously ladle the sauce on the plate and place cauliflower steaks on them. Garnish with fresh mint leaves and squeeze of lemon. Serve a slice of toasted ciabatta or sourdough bread to soak up all the extra sauce. The crunchy of cauliflower marries well with tangy sweet tomato sauce with a tiny hint of garlic.
Hope you it a try and tag us on social media #cooklikeayogi