Roasted Cauliflower Steak
Roasting cauliflower in the open fire is magical. The somewhat bland white vegetable becomes golden brown, crispy and wonderfully rich in flavor. On the barbecue, too, by the way. And it’s a lot easier than roasting meat steaks.
Experience (and a little copying from Blue Hill in New York, where I ate a cauliflower steak years ago) taught me that it’s best to cut the round cauliflower into thick slices through the stem (so not as shown in the photo…). This gives you beautiful cross-sections with jagged protrusions that guarantee plenty of crunch.
Preparation
Rub olive oil and a little lemon juice onto both sides of the slices, then sprinkle them with whatever spices you like. Red chili flakes, salt and black pepper, for example. But curry powder, smoked paprika and/or cumin seeds work too.
Make sure your wood fire has been reduced to a glowing layer with a flame here and there still flickering—a so-called braise. Place the slices in the middle of a rack above it. Sear them for a few minutes until browned and crispy.
Then let them cook through on the side of the rack for a good ten minutes (or as long as necessary), until a fork inserted every now and then tells you they are al dente.
Once they’re off the heat, sprinkle with fresh cilantro and/or black sesame seeds, if you like. Another drizzle of olive oil works too. If you really want to go all out, this anchovy and almond mole is also a perfect match.
Read more here about making a fire for your food.
