Cauliflower steak with nam prik (Thai sambal)
with new potatoes and cashew
Equipment
- Cast iron frying pan or saucepanfor the cauliflower
- Food processor or cutterto insert the nam prik by turning (can also be done with a hand blender)
- Chef's knife
- Cutting board
- Oven with hot air function and grill setting
Ingredients
For the cauliflower steak and garnishes
- 2 slices cauliflower cut 5 cm thick with the core still attached, so that it stays together
- 2 teaspoons paprika powder
- 4 toes garlic chosen
- 4 slices lime
- 6 whole cherry tomatoes halved
- 8 whole potatoes halved
- 30 gram cashew nuts coarsely chopped
- 16 leaves coriander fresh
- 10 tablespoons olive oil for baking
- pepper and salt
For the nam prik (Thai sambal)
- 1 clove garlic coarsely chopped
- 20 gram ginger peeled and coarsely chopped
- 1 tablespoon soy sauce
- 60 gram Cherry tomato
- 1 tablespoon granulated sugar
- 1 teaspoon sunflower oil
- 1 teaspoon chili flakes
- 1 tablespoon tamarind paste from pot
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 250 degrees Celsius with hot air and grill setting on.
For the nam prik (Thai sambal)
- Cut the ingredients as described in the ingredients list.
- Finely chop the garlic and ginger in the food processor.
- Add the rest of the ingredients and chop together, but not completely smooth.
For the cauliflower steak and garnishes
- Cut and pick the ingredients as described in the ingredients list.
- Place the cut cauliflower pieces in the cast iron pan or oven dish.
- Add the crushed garlic, sliced lime, cherry tomato and new potatoes. Place this around the cauliflower.
- Sprinkle the cauliflower with the olive oil, paprika powder, salt and pepper.
- Cook the cauliflower steak in the oven for about 14 minutes, or until it is al dente and nicely browned.
Dressing the dish
- Grab a nice flat plate.
- Place the cauliflower in the center and playfully arrange the baby potatoes and tomatoes on and around it.
- Pour the nam prik sauce over it and then the nuts and leaves with coriander.