The first time I had a cauliflower steak was when Austin’s Hyde Park Bar & Grill released a new menu at their South location. It’s hard to find a good veggie main dish at most places, let alone one that is completely vegan. I was really surprised (and impressed) with how satisfying a thick chop of cauliflower could be, especially seasoned well and seated over a bed of spicy lentils. After becoming totally enamoured with Hyde Park’s dish, I knew I had to come up with my own version.
I took plenty of inspiration from their dish, but swapped out a couple of main ingredients to suit my own taste. First, I subbed black beans for lentils, mostly because I haven’t really got the knack for working with lentils, so mine tend to come out on the grainy side. Black beans are very easy to work with, and provide a nice boost of protein to what would otherwise be a very light dish. I opted to coat my steaks in curried mayonaise. This step is purely indulgent, and could certainly be skipped to keep fat and calories down. If you do leave off the mayo, be sure to sprinkle the cauliflower with some salt and curry powder directly.
Curry Cauliflower Steaks with Mango Black Bean Salsa
- 1 head cauliflower
- 1/4 cup mayonnaise or vegan mayonnaise
- 1 tablespoon curry powder
- 1/8 teaspoon salt
- 1 mango, peeled and diced
- 1 red bell pepper, diced
- 1 jalapeno, mined (add another for extra heat)
- 1/2 cup fresh cilantro, chopped
- 1/2 red onion, minced
- 1 cup cooked black beans
- 1 lime
- salt & pepper to taste
- Combine the mango, bell pepper, jalapeno, cilantro, onion, and black beans in a small mixing bowl. Add the lime juice, then stir together. Add salt and pepper to taste.
- In a second mixing bowl, stir together the mayonnaise. curry powder, and 1/8 teaspoon salt.
- Slice the cauliflower into 1/2 inch thick steaks, then coat liberally with the curry mayo mixture.
- Heat a large skillet over medium heat, and grease with a high heat cooking oil, such as coconut, grapeseed or peanut oil.
- Fry the steaks on the griddle until crispy and brown on each side.
- Scoop 1/2 cup or so of salsa onto each plate, then top with the cauliflower steaks.
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