Here’s the recipe for some cauliflower “steaks”, with baba ganoush and roasted chickpeas. They're delicious, completely plant-based and gluten-free.
Ingredients for the cauliflower “steaks” (for 2 people, 3 o 4 “steaks"):
1 large cauliflower
3 Tbsp olive oil
1 pinch of salt
Method:
1. Mix together the olive oil and the salt.
2. Cut the cauliflower into “steaks”, approximately 1 cm thick, without removing the centre of the cauliflower, which will help you get steaks instead of crumbles. The firmness also depends on the cauliflower’s dimension; I typically end up with 2 good steaks and some smaller pieces (which become super crunchy bites).
3. Coat the “steaks” with the mix of olive oil and salt and let them absorb it for a minute.
4. Heat up a griddle pan (if you have one, otherwise a normal pan will do) with some olive oil. Once warm, add the steaks to the pan and cook for 10-15 minutes each side, until charred.
Ingredients for the baba ganoush (for 2 people):
2 aubergines
2 Tbsp tahini
2 Tbsp olive oil (alternatively, you can use sesame oil)
1 Tbsp maple syrup or agave
1 pinch of salt
Method:
1. Preheat the oven at 200°C.
2. Cut the aubergines vertically and then horizontally and place them on a baking sheet. Add some olive oil and some salt and cook for approximately 40 minutes (they have to become soft; a fork should very easily pierce them).
3. Once soft, remove the aubergines from the oven and leave to cool. Once they’re cool, scrape the flesh from the skins and place it into a food processor. Then, add the rest of the ingredients and pulse until you get a creamy texture, adding some olive oil if needed.
Ingredients for the roasted chickpeas (for 2 people):
200g drained chickpeas
1 heaped Tbsp of olive oil
1 pinch of salt
Turmeric (to taste)
Pepper (to taste)
Method:
1. Preheat the oven at 190°C.
2. Drain the chickpeas and place them on a baking sheet.
3. Add some olive oil, salt, turmeric and pepper and mix well.
4. Bake for approximately 20 minutes or until crunchy.
Final steps:
Place a generous quantity of baba ganoush on the plate, then some roasted chickpeas, and lastly the steaks. I like to add a handful of dried raisin as well.
Notes:
Time-wise, I recommend you to start by preparing the baba ganoush, then the roasted chickpeas, and finally the steaks.
The baba ganoush in the picture is particularly dark because I couldn’t find any tahini at the store and ended up preparing it from scratch using black sesame seeds.
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