With the splendid aroma of Ras el Hanout which is a spice-mix from North Africa, and the velvet texture of cauliflower purée; I have no doubt that this recipe will be your new favourite!
1 cauliflower (medium size)
5 table spoon olive oil
1 cup almond milk
½ cup cashews or peanuts
“Ras El Hanout” mix of spices
1 coffee spoon coriander seeds
1 coffee spoon cumin seeds
1 coffee spoon black peppercorn
¼ coffee spoon cloves
½ coffee spoon fennel seeds
½ coffee spoon cardamom pods
1-2 star anise
1 coffee spoon ground turmeric
½ coffee spoon ground ginger
1 coffee spoon ground cinnamon
1 coffee spoon paprika
½ coffee spoon grated nutmegs
Cut off the green leaves of cauliflower, wash the cauliflower.
Slice 3-4 cm thick steaks from cauliflower.(See the photo)
Set aside the left over pieces of cauliflower for the purée.
Steam the steaks of cauliflower in “bain-marie” for 10 minutes. ( tap it while steaming)
For Ras El Hanout;Roast the first 7 ingredients in the list in a frying pan; then blend them to a fine powder in the mortar. Add other 5 spices and mix them together.
Set aside 1 coffee spoon Ras El Hanout for the purée; add 3 tablespoon olive oil on the rest of Ras El Hanout; stir it.
Drizzle the Ras El Hanout-oil mix on the cauliflower steaks (both sides), sprinkle some salt over them. Cover the cauliflower steaks with aluminium foil. Bake it in 180-200 Celsius heated oven for 20 minutes; then remove the aluminum foil and bake for another 10 minutes.
Boil the leftover pieces of cauliflower until they get tender and drain them.
Saute the finely chopped onions in 2 table spoon olive oil for 5 minutes. Add crushed cashews or peanuts and 1 coffee spoon Ras el Hanout; saute them for 5 minutes more.
Add boiled cauliflower pieces and 1 cup of almond milk; cook it for 10 minutes.
Mash it with a hand blender.
To serve, spread 2-3 tablespoon cauliflower purée on the plate and place the cauliflower steak in the top.