Seared Cauliflower Steak served with Coconut Cream, Blistered Tomatoes and Coriander Salsa

by Chef Foode - Monday February 6, 2017 12:02 pm

Embrace Fresh Ingredients with a Heart-Warming Vegetarian Delight from Tess Ward

A unique and flavorsome Vegetarian alternative from Tess Ward, chef and author of the Naked Diet in partnership with Panasonic’s Small Kitchen Appliance Range

More of us than ever are on a quest to become the optimised versions of ourselves, adopting a lifestyle that pays homage to continual improvement. For a start, this can be led by the food on our plate with the freshest of natural ingredients boasting an array of health and nutritional benefits, which when eaten regularly helps maintain an optimised healthy lifestyle.

With this mindset, Tess Ward has created a vegetarian dish packed full of flavor and substance as well as a host of vitamins and minerals proven to improve brain efficiency and development. The perfect alternative to the traditional steak dinner which is set to be a favourite for all. 

With bespoke dishes created by Tess Ward and Panasonic’s range of small kitchen appliances, you can experience fresh eating and enhance your wellbeing from the inside out.

Tess Ward has used the Panasonic Steam Combination Microwave NN-DS596 to create the following recipe. See more here.

Seared Cauliflower Steak served with Coconut Cream, Blistered Tomatoes and Coriander Salsa

This great meal combines the freshest of ingredients and spices to create a wholesome dish to tantalise the tastebuds and give the body and mind a nutritional boost.

Preparation time: 5 minutes

Cooking time: 30 minutes

Serves 2

For Cauliflower Steaks:

-               4 large cauliflower steaks, 400g approx

-               1 tsp mild curry powder

-               1/2 teaspoon smoked paprika

-               1 tsp cumin seeds

-               1 tsp garlic powder

-               1/2 tsp salt

-               1/4 tsp black pepper

-               3 tbs olive oil

For toppings:

-               4 large tomatoes

-               1/2 tsp garlic powder

-               1 tbs olive oil, plus more to serve

-               sea salt

-               3 tbs coriander leaves

-               2 spring onions, finely chopped

-               50g toasted cashews, chopped

-               2 heaped tbs yoghurt or coconut yoghurt

Wash the cauliflower and shake it dry. Remove the leaves and cut out the core

Cut the cauliflower in 2 inch slices

Whisk together oil, curry powder, paprika, garlic powder, salt and pepper in a large bowl.

Add cauliflower slices and toss to coat. Spread vegetables in a single layer in a large baking tray

Toss the chopped tomatoes with 1 tbs oil and salt and sprinkle over the garlic powder. Place in Panasonic Steam Combination Microwave NN-DS596 under the grill to cook for 15-20 minutes. Once cooked toss with the spring onions, coriander and toasted cashews and set aside

Grill the cauliflower steaks in the Panasonic Steam Combination Microwave NN-DS596 for 7 mins on each side using setting 1. Top with the roasted tomato and nuts and herbs and serve hot with a final drizzle of oil and heaped spoon of coconut yoghurt

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