62 taste magazineJanuary/February 2017
cauliflower‘steak’&eggs
with sautéed greens
serves 41 tbs coconut oil
4eggs
caulif lower ‘steak’
2 tbs coconut oil
1 large head of cauliflower
(about 1.2kg), cut crossways
into4piecesabout1.5cmthick
Sea salt and freshly ground
black pepper
bacon vinaigrette
1 tbs coconut oil
2 French shallots, finely chopped
150g rindless bacon, finely diced
3 tbs apple cider vinegar1 tsp finely snipped chives
150ml extra virgin olive oil
sautéed greens
2 bunches of broccolini (about
360g), trimmed and halved
3 tbs coconut oil
3garliccloves,sliced
1 bunch silverbeet (about 300g),
stems removed (save for
broths or soups), leaves torn
3 tbs hazelnuts (activated
if possible), toasted and
roughly chopped, plus
extra to serve1 Preheat the oven to 180°C/160°C fan forced. Line 2 baking
trayswithbakingpaper.
2 Forthecauliflower‘steak’,melt2tspofthecoconutoilina
non-stick frying pan over medium-high heat. Add a cauliflower
‘steak’ and cook, turning once, for 2 minutes or until golden on each
side.Transfertopreparedtrayandseasonwithsaltandpepper.
Repeat this process with the remaining oil and ‘steaks’. Place in
oven and roast for 12-15 minutes, until cauliflower is tender.
3 Forthevinaigrette,melthalfthecoconutoilinasmallsaucepan
overlowheat,addtheshallotandgentlycookfor1minute,until
slightlysoftened.Removefromthepan,wipethepancleanand
placeovermediumheat.Addtheremainingoilandthebacon
andfryfor6-8minutes,untilbaconiscrispy.Addthevinegarand
shallot and set aside to cool. Transfer to a bowl and whisk in the
chives and olive oil. Season with salt.
4 Forthesautéedgreens,bringasaucepanofsaltedwaterto
the boil. Blanch the broccolini for 1 minute or until almost cooked
through. Plunge into ice-cold water, then drain. Set aside. Melt the
coconutoilinalargefryingpanovermediumheat.Addthegarlic
and cook for 20 seconds, until fragrant. Stir in the silverbeet,
broccoliniand2tbswaterandcook,tossingoccasionally,for
1minuteoruntilthesilverbeetisslightlywiltedandthebroccolini
is heated through. Toss in the hazelnuts and season.
5 Heatthecoconutoilinanon-stickfryingpanovermediumheat.
Fry the eggs for 2-3 minutes or until cooked to your liking. Season,
slideontoaplateandkeepwarm.
6 Placethecauliflower‘steaks’onwarmservingplatesandtop
each with a fried egg. Add the sautéed greens, drizzle over some
bacon vinaigrette and scatter with extra hazelnuts. Serve with the
remaining vinaigrette on the side.broccoli & sesame salad
serves4-6
200gbroccoli,brokeninto
florets, stems reserved
1 bunch (about 180g) broccolini
2greenshallots,thinlysliced
2handfulsofrocket
1 small handful of mint leaves,
torn
80g (^1 ⁄ 2 cup) almonds (activated
if possible), toasted, chopped2tbsoliveoil
1 tsp sesame seeds,
toasted
dressing
65g (^1 ⁄ 4 cup) hulled tahini
3 tbs apple cider vinegar
1garlicclove,finelychopped
Sea salt and freshly ground
black pepper1 Tomakethedressing,combinethetahini,vinegarandgarlicwith
3tbsofwaterinabowl.Seasonwithsaltandpepperandmixwell.
2 Thinlyslicethebroccolistemslengthwaysusingamandoline,
orpeelthinlywithavegetablepeeler,andplaceinabowl.Slice
thebroccolinilengthways,chopinto2cmpiecesandcombine
withtheslicedbroccolistems.Addthebroccoliflorets,green
shallot,rocket,mintandhalfthealmonds.Pourovertheolive oil,
season with salt and pepper and gently toss to combine.
3 Arrangethesaladinaservingbowl,drizzleoverthedressing
and sprinkle over the sesame seeds and remaining almonds.