1 medium cauliflower
For the marinade
35 g fresh coriander
Thumb- size piece of fresh ginger
1 scotch bonnet
2 garlic cloves
1 tablespoon olive oil
½ tablespoon maple syrup
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
Juice of ½ lime
Sea salt and freshly ground black pepper
1.Preheat the oven to 200°c/gas mark 6
2.place all the marinade ingredients into a food processor or mini blender and blitz until coarse but spreadable
3.Remove the leaves from around the cauliflower, but don’t remove the bulb at the bottom ,as this is what will keep your steaks intact. Halved the cauliflower and, working from the cut side out, slice each steak around 1 ½ cm thick..you will probably get only get only two full steak from each half you can roast the remaining florets in the same way.
4.Generously brush the steaks with the marinade. If you want to do this ahead of time, you can leave them to marinade in the fridge until you need them.
5. Place the steak on a roasting tray and loosely cover with foil. Roast for 15-20 minuets before removing the foil for a further 10 minuets, turning once.
6.heat a griddle pan to medium high heat and finish the steaks off in the pan to mark/sear on both sides. Serve with your chosen accomplishment.
I love experimenting with spices and injecting a lot of flavours into ingredients that have very little. Cauliflower is one such vegetable, subtle enough to absorb all that luscious marinade while still retaining some necessary bite. Steaming the ‘steaks ‘ when they first go in the oven ensures the spices seep into every crevice but crucially, it is their griddle pan finish that add that necessary finesse to the dish. Serve alongside jollof rice.