Vegan Cauliflower Steak with Onion Bhaji

Hobart UK

Hobart UK

Premium Supplier 14th March 2019

Vegan Cauliflower Steak with Onion Bhaji

Vegan Cauliflower Steak with Onion Bhaji- By our Corporate Chef Greg Crump, using a twin tank Bonnet Precipan in Fryer mode and Sauté mode.

Find out more about the Precipan at https://www.hobartuk.com/cooking

Ingredients

  • 1 x ½ cm slice of cauliflower
  • 1 x ½ sliced red onion
  • 1 x ½ bunch of fresh coriander
  • 100g of gram flour
  • 1 x lemon
  • 1 x pinch of Ground cumin
  • 1 x pinch of Madras curry powder
  • 1 x pinch Cumin seeds
  • 1 x red chilli
  • Olive oil
  • Veg oil
  • 1 x clove of garlic
  • Salt/pepper/sugar

Method

Slice cauliflower across the hart to get a full slice, place to the side. Slice the red onion and squeeze half of the lemon into the onions, add the gram flour, toasted cumin seed and spices onto the mix to create a batter for the bhaji. Place the coriander into a blender and blitz with the garlic equal quantities of olive oil and veg oil until a dressing is formed, then add salt/pepper and sugar to balance the seasoning. With the remaining cauliflower sweat down in a small pan using vegan spread (I used pure), add soya milk and spices and cook until soft. Blend into a smooth puree. Turn the Precipan onto sauté mode and preheat to 190c pan sear the cauliflower until golden brown. Using the other Precipan tank place on fryer mode and set at 170°c, fry the bhajis, assemble the dish and dress with the coriander dressing to serve.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you