Indy Power: Bring your A-game to the BBQ with these scrummy meat-free ‘steaks’
Bring your A-game to the BBQ with these scrummy meat-free ‘steaks’
Jerk Cauliflower Steaks
Slicing cauliflower into 'steaks' is a great way to make them BBQ-savvy, and with a rub like this, you'll be licking the plate.
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Gluten-free & vegan. Serves 4
1 large cauliflower For the jerk paste: 35g fresh coriander
20g fresh ginger
½ red chilli
2 garlic cloves
1 tbsp of olive oil
1 tbsp of maple syrup
1 tsp of dried thyme
1 tsp of paprika
1 tsp of Allspice
½ tsp of ground coriander
¼ tsp of cinnamon
Juice of 1 lime
1 tbsp of water
1. Preheat the oven to 200°C and get the BBQ on.
2. Blend all of the paste ingredients in a blender until smooth.
3. Remove the leaves from the cauliflower, leaving as much of the stalk as you can. Slice the cauliflower in half down the middle, then cut a 1.5cm steak from the flat side of each half. If you can get more steaks out of the cauliflower do, otherwise chop it into florets to serve on the side. You'll definitely get two big steaks and will have enough florets to feed at least four.
4. Use your hands to coat the cauliflower steaks in the paste. Add the rest to a bowl with the florets and toss to coat, then spread them out on a roasting tray. Roast the florets for about 30 mins.
5. With 10 minutes to go, pop the steaks on the BBQ. Cook for about 5 minutes each side, until charred and tender. Serve with sea salt and lime.
I've been tracking down a lot of vegan street-food gems lately and my latest find is Pacheco Venezuelan Street Food at the Mespil Road Lunchtime Market on Thursdays. My husband works around the corner and I have to give him credit for introducing me to their Platanito arepa. Arepas are a Venezuelan bread made from cornmeal, water and salt. They're grilled, split open and the pillowy bun is then filled with toppings. Their vegan option, the 'platanito' is filled with fried plantain (drool), black beans, mashed avocado and spicy chilli sauce. It's the perfect size and mouth-wateringly good. We get ours with a side of addictive yuca fries to share.
I love making fresh, zingy, zesty pastes. When you make a fresh curry paste, it's a great idea to make double for next time. They keep well in a jar in the fridge for up to two weeks, but they're perfect for freezing too. Spoon the paste into ice moulds and pop them in the freezer. I use about two cubes for a curry for four people. Just heat up some oil in your pot and let the cubes sizzle until they're melted. My favourite one to make is the Thai Green Curry from my app (Little Green Spoon on the App Store). It's got so much flavour and comfort, but is really easy to make - even more so if you have the paste ready to go!
Griddle me this
If you don’t have a BBQ, no problem. Roast the steaks along with the florets. Once they’re tender, place them on a hot griddle pan for those gorgeous char lines.