Moroccan spiced Cauliflower

Written By Sonia Potichnyj

The cauliflower craze is still with us. One of the longest-lasting food trends. Perhaps due to the blank canvas & neutral flavour characteristics of a cauliflower. Perhaps due to its versatility….whatever the reason we love it.

We love cauliflower steaks. Seasoned with our Moroccan Spice Blend. Along side quinoa drizzled with Preserved Lemon Vinaigrette, sweetened with plumped currants a sprinkling of crushed pecans.. Garnished with a quick Brussels slaw.

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Ingredients

Step 1: Tahini Vinaigrette

Ingredients

  • 4 TBSP tahini

  • 1 jalapeno

  • 6 cloves roasted garlic (refer to lamb burgers)

  • 1 clove raw garlic

  • 3 TBSP sambal

  • 3/4 cup lemon juice

  • 3/4 cup olive oil

  • 3 scallions diced

  • 3 TBSP water

  • 1/2 cup mint leaves

  • 1/4 cup cilantro leaves & stems

  • salt to taste

  • 1 TBSP honey

    Method

  • place first 9 ingredients into a blender to combine well

  • add herbs, salt & honey, blend until smooth

TIP: Add water to blender if the dressing is too thick. Adding water to thin tahini vinaigrette requires a little adjusting of flavours. Check salt, adjust lemon juice, adjust honey.

TIP: Store tahini vinaigrette in refrigerator for up to 6 weeks.

Step 2: Quinoa

Ingredients

  • 1 1/2 cups cooked quinoa

  • 3 TBSP oil

  • 1 small diced shallot

  • 1 clove garlic diced

  • 1-2 tsp Moroccan Spice Blend

  • 1/2 red pepper dice

  • 3 TBSP Preserved Lemon Vinaigrette

  • 1/4 cup cilantro chiffonad leaves

  • 1/4 cup torn mint leaves

  • salt

    Method

  • cook quinoa as per package instructions, set aside

  • to a medium skillet heat the oil, sautée the shallots till tender, add garlic, sautée another minute

  • add Moroccan Spice Blend, cool, add to cooked quinoa

  • add red peppers (optional)

  • add herbs

  • drizzle with Preserved Lemon Vinaigrette

  • season, adjust spices

  • set aside

    TIP: Recommend a tricolour quinoa for taste and texture.


Step 3: Plumped currants

Ingredients

  • 1 cup currants

  • 1/2 cup white wine

  • 1/2 cup water

Method

  • place above ingredients into a small sauce pan, bring to a boil, steep 30 minutes

  • cool, set aside

TIP: Store plumped currants up to 2 months refrigerated. The currants may be replaced with raisins.

Step 4: Brussels slaw

Ingredients

  • 10 whole Brussels sprouts

  • 1 small red onion

  • handful mint leaves

  • handful cilantro leaves

  • Shallot Vinaigrette

  • Salt

Method

  • slice Brussels on a mandoline or food processor

  • slice red onion thinly

  • tear mint & cilantro into small pieces

  • drizzle with Shallot Vinaigrette, season


Step 5: Cauliflower steak

Ingredients

  • whole cauliflower

  • olive oil

  • sprinkling of salt

  • 2 tsp Moroccan Spice Blend

    Method

  • pre-heat oven to 425℉

  • cut base of cauliflower to create a flat surface

  • cut cauliflower into 1” slices across the core, a serrated knife is best for this task

  • season cauliflower with salt, set aside

  • heat large cast iron skillet on medium-high heat, when oil glistens, add cauliflower steak gently into the pan, reduce heat, sear 5 minutes until golden

  • with a spatula flip cauliflower, seared side facing up onto a parchment lined sheet pan

  • season with Moroccan Spice Blend

  • roast in pre-heated oven for 10-15 minutes to reach desired doneness

Assembling the dish

  • swirl the tahini vinaigrette around the plate

  • place seared cauliflower steak inside the round smear

  • top with Moroccan Spiced quinoa

  • add a heaping layer of the Brussels slaw

  • sprinkle crushed pecans

  • scatter plumped currants

    ENJOY

Sonia Potichnyj
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