I saw this Antoni Porowski’s Cauliflower Steaks recipe in Pinterest and have been a while wanting to try it. My interest in more conscious and healthy eating has been increasing exponentially in the last few years. Personally, I am not a fan of meat substitutes or rather “No-meat” meat (yikes!).
Apparently was created by a celebrity, Porowski, who is a young Canadian television personality. He is the food and wine expert on the Netflix series Queer Eye.
Cauliflower Steaks and the Gochujang sauce
The idea of making a dish like this is genius and, after making it, trust me: it is a winner. For once, I haven’t tweaked much if anything. Only the Gochujang sauce, oops!
Now I have found it for next time. But I couldn’t find it when I had everything planned to make Porowski’s recipe so I made it myself. I followed this instructions Homemade Gochujang Paste.
Gochujang is a Korean chilli paste that goes really well with veggies and especially with this cauliflower.
You can check the Video at the end of this article.
The Basic Core Ingredients are:
- 1 cauliflower
- ¼ cup olive oil
- 2 tsp. ground turmeric
- ¼ tsp. kosher salt
And for the dressing:
- 3 tbsp. finely chopped fresh cilantro
- 2 tbsp. gochujang (ideally) or make your own
- 2 tbsp. fresh lime juice
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. honey
- Pinch of kosher salt
And for the topping:
- 4 Medjool dates
- Fresh cilantro
- Handful of roasted almonds (Marcona ideally)
How to make the Cauliflower Steaks
It is tricky to get perfect sliced cauliflower unfortunately. If you are lucky, you can get 3 or even 4 full slices but it really does not matter. We use all the bits anyway.
Once you mix the olive oil, the turmeric and the pinch of salt, you might want to add a bit more oil.
I find it very thick with these exact measurements so next time I’ll be adding it to be able to spread it more evenly and easily!
Place your steaks and all your little pieces in a tray and pour over the mix.
Bake for about 30 min at 200 Celsius (425F). Towards the end I use a bit of olive oil spray since they were looking a bit too dry for my liking.
Preparing the Dressing
In a bowl, pour the cilantro leaves, your gochujang sauce (or substitute), olive oil, salt, honey and lime juice and give it a good mix.
Once again, if you find it too thick (it tends to be), you can always add some more lime or olive oil. It will make it easier to spread.
Finishing touches, cauliflower steaks are ready
Once the cauliflower is baked, pour over the dressing and top with the almonds, sliced dates and some fresh cilantro leaves.
Honestly, it is Infarrantly delicious. Serve with some rice on the side, potatos, cuscus salad… we had some leftovers and next day was still really good as well.
What to do with Cauliflower steaks leftovers
Basically you can have another meal with the Cauliflower steaks leftovers. Just add a can of chickpeas (drained) and some tofu and sauté in the wok for a few minutes.
STEP BY STEP VIDEO
Antoni Porowski’s Cauliflower Steaks
- 1 Ladle
- 1 Pan
- 1 Mixing Bowl
- 1 Microwave Oven
- 1 piece Cauliflower
- ¼ cup Olive Oil
- 2 tsp Ground Turmeric
- ¼ tsp Kosher Salt
- 3 tbsp Finely Chopped Fresh Cilantro
- 2 tbsp Gochujang
- 2 tbsp Fresh Lime Juice
- 1 tbsp Extra-virgin Olive Oil
- 1 tbsp Honey
- 1 pinch Kosher Salt
- 4 pieces Medjool Dates
- 1 bunch Fresh Cilantro
- 6 pieces Roasted Almonds
- Take 3-4 slices of cauliflower.
- Once you mix the olive oil, the turmeric and the pinch of salt, you might want to add a bit more oil.
- Place your steaks and all your little pieces in a tray and pour over the mix.
- Bake for about 30 min at 200 Celsius (425F).
- You can add olive oil spray at the end (based on your liking).
- In a bowl, pour the cilantro leaves, your gochujang sauce (or substitute), olive oil, salt, honey and lime juice and give it a good mix.
- Once again, if you find it too thick (it tends to be), you can always add some more lime or olive oil.
I’m confused, isn’t tofu a meat substitution?
Yes and it is the only one I actually eat. With my comment I mean things like ‘fake’ bacon, chicken, ground meat, sausages… I should have pointed that out. Tofu doesn’t pretend to ‘look like’ something is not if that makes sense 🙂