The Squeeze Collective
Nepali Cauliflower Steak with Honey and Mixed Spices
About
Cauliflower is such a versatile vegetable regardless of the misconception of it being a boring one. Because it’s a blank canvas, you can add different layers of flavours. Rowse Acacia honey is medium sweet and very mild in taste with a subtle floral note to it, which gives this dish sweetness without overpowering. The hint of vanilla flavour in the honey blends so well with the strong spice mix used marinade.
Ingredients
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Method
- 1
Cut the cauliflower length wise from the middle in 2-3 inches thickness to resemble a steak
- 2
In a mixing bowl, add all the spices from the ingredients list except for the cauliflower and oil. Combine the spices well
- 3
Add cauliflower to the mixing bowl and mix well, making sure cauliflower steaks are all equally coated with the spices. Be gentle while mixing the cauliflower as they can break apart
- 4
Cover the mixing bowl with a clingfilm and leave it aside in the fridge to marinate for 30 mins
- 5
While the cauliflower is marinating, we will start with the sauce
- 6
To make the sauce, add all the ingredients in a pot over a medium heat. Once it starts boiling, turn the heat to low and let it simmer. It will take about 15 mins to get a sauce like consistency once the water is reduced. The key is to keep stirring otherwise it start to burn in the bottom. Discard the cardamom pods and cloves. Transfer the sauce to a bowl
- 7
Pre heat the fan oven to 180 degrees Celsius; if electric, 200 degrees Celsius
- 8
Line an oven tray with kitchen foil or baking paper. Drizzle oil over it
- 9
Add the cauliflower steaks to the tray. Cook it for 20 mins in a middle shelf of the oven
- 10
Turn the steaks over and cook it for another 10 mins
- 11
Take the steaks out from the oven and transfer them to an individual plates. Drizzle the sauce over them and garnish.
