Cauliflower Steak

Main Dishes

With tempeh, fennel puree, red wine mushrooms and snowpeas.

Cauliflower Steak

A gourmet dinner for two

If you feel like treating your beloved or good friend to a beautiful treat that is also very easy, try out this lovely dish. Cauliflower is a wonderful source of vitamin C and in this dish you will get half your desired daily intake, plus there’s 24.8 mg of iron in the entire meal. The daily intake of iron for women under 50 should be 18mg and for women over 50 and men of any age 8 mg. Along with the vitamin C in the cauliflower this is a wonderful meal for absorbing iron.

½ cauliflower cut into steak size slices (some of the little florets will drop off when cutting, you can put them in the puree or reserve them for later)
½ fennel bulb, stems removed and the bulbs roughly cut
1 large potato peeled and roughly cut
2 tbsp cream or 1 tbsp olive oil
1 tbsp olive oil
200g snow peas with string removed
200g mushrooms finely sliced
a big splash of red wine (optional)
200g tempeh sliced into thin square pieces – to complement the shape of the cauliflower steaks
1 tsp of salt plus salt to taste
½ tsp cumin

Pop the oven on to 100 C. Place the fennel and potato in a saucepan, cover with water and add 1 tsp salt, bring to the boil and then simmer for 10 to 15 minutes or until the potato and fennel are soft. Meanwhile set your steamer on the stove and then slightly heat 1 tbsp of olive oil in a frying pan. Fry the cauliflower on both sides until as soft as you like and until it turns a nice brown colour. Add the cumin and fry for a further minute. Remove the cauliflower steaks and keep them warm in the oven.

Cook the tempeh in the frying pan (no need to add any more oil) until it has a nice brown colour and then pop it in the oven as well. Sauté the mushrooms for a few minutes then splash in the wine and cook until soft. Place mushrooms in the oven.

Pop the snow peas in the steamer. By this stage the potato and fennel will be ready, so drain from the water. With a hand held processor puree the potato and fennel, adding the cream or olive oil and salt and pepper to taste. Remove the snow peas from the steamer.

Now you are ready to ‘plate up’: share the fennel puree on the plates, place the tempeh on top and then the cauliflower. Add the snow peas to the side of the puree and cover the cauliflower with the mushrooms – a nice line of mushrooms down the centre adds for an attractive look.


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