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Butter and Almond Roasted Cauliflower Steak with delightful trimmings



Butter and Almond Roasted Cauliflower Steak, Babaganoush Puree, Horseradish Yoghurt, Home-made Sprouts

Recipe: Chris Erasmus

A vegetarian dish with so much complexity, texture and flavour, it needs a wine that matches its intricacy! Enjoy with a delicious glass of 2019 La Motte Cabernet Sauvignon. 

Cauliflower

Serves 2

1 whole cauliflower

3T butter

Salt and pepper to taste

½ cup flaked almonds

  • Slice the cauliflower in half from top to bottom and trim off the edges to form 2 steaks.
  • Heat a non-stick pan and add the butter, wait for the butter to brown.
  • Season the cauliflower and roast in the brown butter, over medium heat for 3 - 4 minutes, don’t turn before it has caramelised.
  • Add the almonds and turn the cauliflower over, cook over low heat until cooked to desired softness, careful not to burn the almonds.
  • Drain on paper towel and keep warm, spoon the almonds over the cauliflower.

Babaganoush

Serves 6 - 8

1/2 cups vegetable oil

3 cups diced aubergine

1T chopped garlic

1T chopped ginger

1/2 red chilli, chopped

1tsp curry powder

½ tsp turmeric

½ tsp salt

1tsp yellow mustard seeds

1/4 cups brown sugar

½ cup white wine vinegar

1T preserved lemon or tamarind paste

  • Heat the oil in a large pot, very hot, and fry the aubergine for 5 minutes.
  • Add the garlic, ginger and chili and cook for 5 more minutes.
  • Add the spices and cook for 2 minutes.
  • Add the remaining ingredients and cook until thick and fragrant.
  • Either keep chunky or blend smooth for puree.

Horseradish yoghurt

Serves 2 - 4

¼ cup freshly grated horseradish (microplane)

½ cup double thick organic yoghurt

1tsp lime zest

1tsp lime juice

Salt to taste

  • Mix all the ingredients gently, do not overwork the yoghurt it will become runny and refrigerate until needed.
  • Spoon over the warm cauliflower just before serving.

Sprouts

Serves 4 - 6

½ cup lentils, dried

½ cup mung beans, dried

2 sterilised 1-litre glass jars

2 pieces of muslin cloth (or any clean cloth)

Butchers string or elastic bands

water

  • Place the lentils and beans in separate jars and fill to the top with clean, filtered water.
  • Leave to soak overnight, rinse well the next day and strain off the water, do not dry them keep moist.
  • Tie the cloth over the mouths of the jars and turn upside down at 45°
  • Rinse the sprouts every 4 hours and repeat the process for 12 hours.
  • Leave to drain and sprout, this should take 2 days at room temperature.
  • Keep in an airtight container and refrigerate.

 

 


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