A vegetarian option or just a tasty alternative after all that
Ingredients (serves 2 as main; 4 as side dish)
For the steaks
1 cup of cherry tomatoes
1-2 tablespoons olive oil
1 oz or 25 gm of butter
Cashew nut cream
1½ cups of raw cashew nuts, soaked 2 hours
salt & black pepper to taste
½ teaspoon of paprika
¼ teaspoon of cayenne or chilli pepper
Juice of ½ lemon
1 garlic clove minced
2-4 tablespoons of coconut milk
For the garnish
sprigs fresh parsley
Drain nuts, add to a blender with all other ingredients until a creamy texture.
Spoon onto middle of plates and sprinkle with paprika.
Remove and steam some of the green cauliflower leaves.
Slice cauliflower lengthwise into steaks of about 1 inch thick.
Melt olive oil and butter in a pan on a low heat, then fry the steaks on both sides until light brown and soft.
Add tomato halves and continue until they blister; add olives just to warm them at the end.
Arrange the steaks on top of the cream and decorate with the tomatoes, olives, green leaves, lemon slices and parsley.
- More or less chili and paprika
- Peanut butter instead of cashew nuts
- Experiment with the taste of the cream – try garam masala or curry powder