Cauliflower Steak with a Vegan Spiced Gravy + Great Auntie Lane’s Curry Rice
Source: CLEO TV / CLEO TV
Ingredients
- 2 tablespoons olive oil
- 1 head cauliflower, cut into half and each half cut into a 1-inch thick “steak”
- Kosher salt
- Freshly ground pepper
- 1 cup thinly sliced shiitake mushrooms
- 1⁄2 cup thinly sliced onions
- 3 tablespoons thinly sliced ginger
- 2 tablespoons thinly sliced garlic
- 2 tablespoons rice wine vinegar
- 11⁄2 cups coconut milk
- 1⁄2 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon mirin
- 4 leaves sage, finely chopped
- 2 cups white jasmine rice, rinsed
- 6 to 8 fresh thyme sprigs
- 4 garlic cloves, minced
- 1 small white onion, chopped
- 1 large carrot, chopped
- 1 Scotch bonnet pepper
- One 15.8-ounce can green pigeon peas, rinsed and drained
- 1⁄4 cup coconut oil
- 1 tablespoon West Indian or Indian curry powder
- 3 1⁄2 cups water
- 1 teaspoon kosher salt
Instructions
For Cauliflower Steak with a Vegan Spiced Gravy
- Preheat the oven to 350 degrees Fahrenheit.
- Set a 12-inch cast-iron pan over medium heat and add the olive oil. Season the cauliflower “steaks” with salt and pepper and place in the pan.
- Allow to cook, without turning for 6-8 minutes, moving the cauliflower around the pan to ensure even browning.
- Once the cauliflower are well seared, turn over and cook for another 2 minutes on the second side.
- Remove from the pan, add the shiitakes and onions to the pan and cook, stirring often, for 3 minutes.
- Add the ginger and garlic to the pan and cook until fragrant, about 1 minute. Add the vinegar to the pan, followed by the coconut milk, sesame oil, soy sauce, mirin and sage leaves.
- Bring to a boil, reduce to a simmer and return the cauliflower to the pan. Place the pan in the oven and cook for 8-10 minutes or until the cauliflower is cooked through and the coconut milk has reduced by half.
- Remove from the oven and serve with the Curry Rice.
For Great Auntie Lane’s Curry Rice
- Add the rice and all the remaining ingredients except the salt to a rice cooker and stir together until thoroughly combined.
- Set the rice cooker to Steam and cook for 20 minutes, or according to the manufacturer’s instructions.
- Let rest for 5 minutes, then fluff gently and stir in the salt. Remove the thyme stems and Scotch bonnet pepper before transferring the rice to a bowl and serving.
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