The only organic, grass-fed steaks available in my tiny corner of the Caribbean are to be found in the depths of the grocery store freezer section.
Entombed like a shipwreck on the sandy ocean floor, these individually vaccum packed chunks of meat lie forgotten behind bags of assorted vegetables.
The last time I dived down to examine them (causing a nearby small boy to gawk at me open-mouthed. I am small, the freezer is big) they undersized, overpriced and very uninviting.
And I’m not kidding about the overpriced – $22 for a tiny steak?! Ain’t nobody got time (or budget) for that.
So until the situation is resolved (ie we buy our own cow or start shipping them in as part of a collective), these cauli steaks are the closest we’re gonna get.
Cauliflower Steaks with Ginger, Turmeric and Cumin (serves 3)
*adapted from The Kitchn
- 1 large head cauliflower
- 2 tbsps coconut oil
- 1 tsp grated root ginger
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- cilantro, chopped, to garnish
- Remove the root and leaves from the cauliflower then slice three 3/4 inch thick ‘steaks’ from the very centre (keep the rest of it for another time). Season the steaks with salt and pepper.
- Heat a tbsp of the coconut oil in a frying pan. Add the steaks and sear for 3 minutes each side until browned.
- Whisk together the remaining oil with the ginger, turmeric and cumin. Lay the steaks on a baking tray and brush on both sides with the spice mixture.
- Bake at 400 for 15 minutes then serve immediately, having garnished with the cilantro.
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