Tamil Nadu x France
Chettinad cauliflower steak au poivre
A steak night where the steak is cauliflower and nobody misses anything. The pepper sees to that.
45 minTime
16 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original630kcalsame
16 gproteinsame
13 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Heat the oven to 220°C. Cut two 2.5 cm thick steaks through the centre of the cauliflower and break the rest into florets.
- 2Dry roast the pepper, fennel, cumin, coriander and chillies on low heat for 2 minutes and grind coarsely.
- 3Brush the steaks with oil, salt them and press half the spice onto both sides. Sear in an ovenproof pan on medium high heat for 3 minutes a side, then roast 15 minutes.
- 4Simmer the florets in the milk with a pinch of salt, covered, on low heat for 12 minutes, then blend with the butter.
- 5Heat the ghee in a pan on medium heat, cook the shallots, garlic and curry leaves for 2 minutes, add the remaining spice for 30 seconds, then the stock and reduce 3 minutes. Add the cream and coconut milk for 2 minutes and the lemon.
Serve it like this
Spread the puree in a wide arc, set the cauliflower steak half on it, spoon the pepper sauce over the top and finish with toasted almonds and fried curry leaves.
