Garlic Butter & Bechamel Cauliflower Steaks.
I’m so hesitant to call these a ‘plant-based recipe’, firstly because they taste so good with parmesan on which obviously isn’t even even vegetarian, let alone vegan, but also because I don’t want it to be dismissed by meat-eaters! It’s truly divine.
But anyway, if you do happen to make these for your plant-based guests then i can assure you they will be very impressed (and probably quite relieved they don’t have to eat yet another sad vegetable skewer)
General note on barbecuing: For all my BBQ recipes i use my Big Green Egg which is the Japanese style of grill called a Kamado. It makes it easy to control the temperature and achieve an even cook, not dissimilar to an oven. If you’re using a different type and have difficulty controlling the temperature, you may need to adjust cooking times for some recipes.
Ingredients.
1 large cauliflower, leaved removed
Olive oil
Salt
Grated parmesan cheese, to serve (optional)
Tofu Bechamel:
50g cashews, soaked in hot water for min. 15mins
300g silken tofu
1/4 tsp each garlic & onion granules
Juice of half a lemon
10g nutritional yeast
1/2 tsp salt
¼ tsp miso paste
Garlic Butter:
50g butter, or plant-based alternative
1 small garlic clove, minced or finely chopped
1 tbsp fresh parsley, finely chopped
Salt, to taste
Equipment.
barbecue
tongs
blender/nutribullet
Method.
Cut the cauliflower down the middle, then again either side of this cut to create 2 ‘steaks’ roughly 2-3cm thick. Trim off any excess stem but make sure you leave enough to hold the steaks together
Rub the steaks with a little oil and season them generously
Place onto a hot barbecue and grill for about 10mins each side or until charred and just soft when you stick a knife in it
Meanwhile, add the ingredients for the tofu bechamel to a blender and blend until super smooth. 5 mins before you’re ready to serve, transfer to a small pan and whisk on a medium heat to warm through and thicken slightly
Make the garlic butter by melting the butter and stirring in the garlic & parsley. Season to taste
Serve the cauliflower steaks on top of the bechamel, pour over the garlic butter and top with a little parmesan
