Curry Cauliflower Steak with Cranberry-Almond Gremolata, Pea Puree, and Portobello Mushroom Fries Image

Curry Cauliflower Steak with Cranberry-Almond Gremolata, Pea Puree, and Portobello Mushroom Fries

Make this Tonight - "Veggie Love"

Ingredients

Curry Cauliflower Steak

  • 1 tbsp ground coriander seeds
  • 1 ½ tsp cumin
  • 1 tsp turmeric
  • ½ tsp ground black pepper
  • ½ tsp chili powder
  • ½ tsp ground ginger
  • 1 cauliflower
  • Olive oil
  • Butter

Portobello Mushroom Fries

  • Larger Portobello Mushroom Caps
  • Flour
  • Salt
  • Pepper
  • Panko
  • Parmesan Cheese
  • Egg

Pea Puree

  • Frozen or Fresh Peas
  • Shallot
  • White Wine
  • Salt
  • Pepper
  • Butter
  • Olive Oil

Cranberry-Almond Gremolata

  • Fresh or Frozen Cranberries
  • Sage
  • Olive Oil
  • 1 cup Vegetable Stock
  • Crushed Almonds

Steps

Curry Cauliflower Steak

  1. Preheat oven to 425.
  2. Mix together spice mix.
  3. Cut cauliflower length wise, about 1 inch, to get larger “steak."
  4. Dust cauliflower with spice mix until well coated; cauliflower should have a nice yellow hue.
  5. In hot skillet/pan add olive oil, and brown cauliflower on both sides for about 3-5 mins until you get a nice crust.
  6. Add butter after browning to help with flavor and baste.
  7. Finish in oven for about 7-10 min at 425.

Portobello Mushroom Fries

  1. Slice portobello mushroom caps into quarter length pieces.
  2. Lay out on board and salt them.
  3. Lay a paper towel or thin cloth on top.
  4. Then lay a heavy baking pan to weigh them down, not to squish but to bring out water from the mushrooms.
  5. Let it sit for 2-3 min. Remove towel(s).
  6. Lightly add seasoning to flour (salt and pepper).
  7. Then egg wash, and Panko and parmesan should be mixed together already.
  8. Toss those all together in a three step process, and put on baking sheet with parchment paper.
  9. Bake in oven at 425 to finish for 10-12 min.

Pea Puree

  1. In medium pan, add olive oil, chop shallots, and frozen peas.
  2. Let them cook until you see them break down a little.
  3. Add salt and pepper and white wine, and finish with a little bit of butter.
  4. Put into food processor until smooth (the sweetness of the peas will come out so strong).
  5. Spoon out into bowl and serve.

Cranberry-Almond Gremolata

  1. In a small pot, add olive oil, until heated, then fry off the sage until not bubbling.
  2. Add cranberries, cook down.
  3. Add vegetable stock.
  4. After all mixed together, add ground almonds.
  5. Finish the cauliflower with the cranberry sauce on top with a little more ground almonds for a beautiful crunch.