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Paprika-Rubbed Cauliflower Steaks with a Kalamata Olive and Tomato Salsa, Red Pepper Purée, Salted Almonds, and Braised Lentils by Chef Arun of Perch Wine & Coffee Bar | Recipe

Paprika-Rubbed Cauliflower Steaks with a Kalamata Olive and Tomato Salsa, Red Pepper Purée, Salted Almonds, and Braised Lentils by Chef Arun of Perch Wine & Coffee Bar | Recipe

INGREDIENTS :


For the Cauliflower Steaks:

  • Cauliflower, 80g, trimmed and cut into a slab
  • Purple/Green Cauliflower, 80g, trimmed and cut into a slab
  • Refined Oil, 2 tbsp
  • Pomace Olive Oil, 1 tbsp
  • Minced Garlic, 1 tbsp
  • Smoked Paprika, 1 tsp
  • Fresh Thyme, 1 tsp, finely chopped
  • Dijon Mustard, 1 tbsp
  • Salt & Pepper, to taste

For the Lentils:

  • Green Moong, 20g, soaked overnight and boiled
  • White Beans, 20g, soaked overnight and boiled
  • Cherry Tomatoes, 20g, halved
  • Minced Garlic, 1 tbsp
  • Onion, 1, small, cut into cubes
  • Basil Leaves, 2-3
  • Salt & Pepper, to taste

For the Kalamata Olive & Tomato Salsa:

  • Tomato, 1, ripe
  • Kalamata Olives, 3-4 pcs
  • Onion, 1 tsp, minced
  • Garlic, ½ tsp, minced
  • Extra Virgin Olive Oil
  • Lime Zest (of ½ a lime)
  • Red Wine Vinegar, ½ tsp
  • Bird's Eye Chili, ½, finely chopped
  • Salt & Pepper, to taste

METHOD :

  • Preheat the grill to medium or oven to 160°C.
  • Mix all the ingredients for the cauliflower steak together and marinate well, preferably overnight or at least an hour before.
  • Wrap the steaks in foil and steam for 10-12 minutes, until tender.
  • Remove from the foil and allow to lightly char. Set aside.

For the Lentils:

  • Heat a pan over a medium flame, add the oil, and sauté the onion until translucent.
  • Add the garlic, lentils, beans, and cherry tomato. Sauté until fragrant and then tear the basil leaves and throw in. Set aside.

For the Red Pepper Purée:

  • Roast 2-3 red bell peppers in the oven for at least an hour. This will ensure that the majority of the water evaporates and the pepper is cooked well.
  • Let cool, peel, and de-seed.
  • Purée without salt and pepper to preserve the flavour.

For the Salsa:

  • Char the tomato over an open flame until completely blackened. Set aside for five minutes before peeling.
  • Finely chop and add in all the other ingredients, except the olive oil.
  • Mix well, lightly crushing the mixture to help it blend in.
  • Add extra virgin olive oil, to taste.

Presentation:
Spoon the lentil mixture onto the bottom of the plate and place the steaks atop it. Now spoon the olive salsa over it. Spread the red pepper purée around the plate and finish with salted almond flakes.

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