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We currently only deliver to the UK
Free delivery
on orders over £25
Prep time: 20 mins Cook time: 30 - 35 mins
Serves 2
Ingredients
1 cauliflower
1 tbsp sesame oil
1 tsp smoked sea salt
1 tsp paprika
1 /2 tsp cracked black
pepper
For the Korean
BBQ Sauce:
50g brown sugar
50g soy sauce
2 tsp gochuyang chilli paste
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp grated root ginger
2 cloves grated garlic
1 tbsp cornflour
1 tbsp water
Garnish with shredded spring onions, shichimi
togarashi and Sea Salt Smoked Flakes.
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Preheat your oven to 180˚C. Slice your cauliflower into two large steaks from the centre and keep your floret trimmings to one side to pickle or to make fried cauliflower wings. Rub with Sea Salt Smoked Flakes, paprika, and black pepper.
Heat some sesame oil in a cast iron skillet and start to cook on a high heat until the steaks are seared on both sides. Then transfer to the oven and bake for 15 minutes.
Meanwhile make your BBQ sauce by combining all ingredients in a small pan and heat, stirring constantly. When the sauce comes together and starts to reduce, remove from the heat and whisk in the cornflour and water. Return to the heat and cook for 2-3 minutes until it thickens.
After 15 minutes in the oven your cauliflower steaks will be starting to soften. Baste in BBQ sauce, turn and return to the oven for a further 10-15 minutes. Serve
with more BBQ sauce and garnish with spring onion, shichimi togarashi and, Sea Salt Smoked Flakes and a bowl of kimchi on the side.
