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INGREDIENTS FOR CAULIFLOWER STEAK
- 1 large cauliflower
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
FOR CHICKPEA CREAM
- 1 can chickpeas (400 g, drained)
- 2 tablespoons tahini
- 1 whole garlic head
- 1 tablespoon soy sauce
- juice of ½ lemon
- 2–3 tablespoons water or aquafaba (chickpea brine)
SOMETHING EXTRA
- Sprouts
- Yutto sunflower seeds
- Chilli oil
INSTRUCTIONS
- 1Divide the cauliflower into 2–3 thick "steaks" (about 2 cm thick). Mix tomato paste, soy sauce, paprika, and olive oil in a bowl. Brush the steaks with the marinade on both sides.
- 2Preheat the oven to 180 °C convection. Place the cauliflower on a baking sheet lined with parchment paper and bake for approximately 20–25 minutes, until the cauliflower softens and the marinade caramelizes. Add the garlic to the tray – I later put it in aluminum foil off-camera.
- 3In a blender, combine chickpeas, tahini, roasted garlic, soy sauce, and lemon juice. Blend until smooth, adding a little water or aquafaba as needed to create a smooth cream.
- 4Spread the chickpea cream on a plate. Place the cauliflower steak on top and garnish with herbs or a drizzle of olive oil.
Adam Rundus
Adam Rundus is a food influencer and author of the cookbook SMASH-BA for students and travelers. In his recipes, he combines creativity, simplicity, and maximum utilization of ingredients.