Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos
You are here: Home / Recipes / Gluten-free / Cauliflower steaks

Cauliflower steaks

by Jeanne Horak on May 18, 2008 14 Comments in Gluten-free, Vegan, Vegetable side dishes, Vegetarian, Weekend Herb Blogging

Cauliflower-steaks

What is it with the world these days?  Everywhere you look there’s more disaster, pain, misery and suffering.  And more and more I find that, with the barrage of bad news leaping out at us every day from the media, people suffer from compassion fatigue.  Looking at the figures, there must be many people who donated generously to the Asian tsunami appeal in 2004 who simply turned the page and did not donate following the recent cyclone in Burma. 

Now you can say that these are cold, unfeeling, selfish people, but the truth is more complicated.  Many people truly want to help, but they see their money ending up caght in political no-man’s land as politicians argue about who is allowed to help whom; funding the bureaucracy of huge international charitable organisations, rather than reaching the people in need; or at worst, ending up in the pockets of the oppressors rather than the oppressed.  So it always warms my heart when I find a charitable cause where you can see exactly where your donation is going to go, and that is to those who need it.

I recently discovered Mel’s wonderful blog.  She is so full of laughter and life and I was instantly taken by her stye of writing.  But what really impressed me was the charity which she runs in Cape Town, called Bosom Buddies.  If you are in the loucky position of being able to afford private healthcare in South Africa, your experience of giving birth will be as first-world as anywhere you care to name, with a private room and your own obstetrician and/or midwife.  However, if (like the majority of South African women) this is not the case, you will find yourself in a state hospital where the care you receive can vary from the good to the okay to the awful.  Many women, sometimes only teenagers, are dropped off at hospital by family and left alone and scared to give birth surrounded by complete strangers.  The process often entails spending hours sitting waiting in a corridor until a bed is available, and the overworked nurses seldom have time for reassurance and soothing words.  Clean linen is at a premium and supplies for the new mum to take home with her are nonexistent. Add to that South Africa’s shocking stillbirth figures (and our Minister of Health’s even more shocking attempt to conceal them), and you have a situation that would horrify most people – if they took the time out of their safe middle-class lives to pay attention.

Mel is one person who did step out of her comfortable existence and found Bosom Buddies.  The charity collects new and good-quality used clothes and supplies for newborns, as well as having a band of volunteers who knit bootees, sew pretty cloth bags, bake and make cards.  Mel and other women from her church go to the poorest of the state hospitals around Cape Town and spend time with new mums, giving them each a bag containing supplies for them and their baby to take home.  Even more amazingly, they take time to sit with women who have suffered a stillbirth, pray with them, and have special bags for them containing toiletries and a little gift for the bereaved mum.  They distribute about 200 of these bags every month.

But, as always, funding is a problem and Mel was quite down recently when she found the store where she keeps her supplies almost bare.  The charity only has a bank account in South Africa and therefore needs to use Paypal for international donations, which takes a cut from each donation and decreases the funds that go to Bosom Buddies, and most people are unwilling to spend the money to send baby supplies from overseas.  So what great news that Riki, another South African living here in the UK, has offered to collect any donations of newborn baby clothes/supplies/wool for knitting bootees and blankets from the UK and Europe and add them to her shipping container for free!

The container is being packed on the 9th of June so the clothes need to be sent by the end of May.   You can e-mail me and I will send you the mailing address.  So if you have (or know of anyone who has) old newborn clothes or stuff, or if you feel you can pop some babygros into your grocery basket next time you hit Tesco, please please do so.  The donations will be going directly to those who are the most vulnerable and who need it the most.

Right – on with the food!

Andrea, my oldest and dearest friend back home, is a vegetarian (well, a gluten-free vegan these days!).  After spending time with her recently on a trip home I was constantly amazed at how dismissively vegetarians are still treated in South African restaurants.  You can have, erm, the salad (hold the feta cheese) or the grilled Mediterranean vegetables if you’re lucky, or if not, you are stuck with the side order veg of the day (which 6 days out of 7 will be creamed spinach and mashed butternut squash!).  Often, she is also far too accommodating when visiting friends, professing to be happy with just the non-animal parts of whatever the hostess has cooked (usually not much!).

Andrea is coming to stay with my over the summer (yippeeeeee!) so I am determined not to fall into the same dismissive attitude and have been investigating options for dinners while she is staying with me.  As we have discovered, most vegan meat substitutes contain (surprise, surprise) gluten, so I am trying to find vegetable main courses that can function like their meatier counterparts – I mean, how much fun is a green salad while Nick and I munck on a steak?  Something I read in Manggy’s post recently stuck in my mind – cauliflower steaks.  Now there was a thought.  So, having acquired a rather large cauliflower last week, I set about making these steaks a reality.   A word of warning – you do need a big cauliflower for this, and only the slices cut through the stem will hold together, so you probably need a plan for the rest of the cauliflower.  But those niggles aside, this is a fantastic and easy way to make “steaks” for vegan friends, but also a tasty and very attractive way to serve cauliflower.  Next time I might try brushing the slices with curry-infused oil or sprinkling them with cumin, but this time I kept it simple and the result was delicious all the same.

CAULIFLOWER STEAKS

Ingredients

1 large cauliflower
olive oil
fleur de sel or kosher salt

Method

Pre-heat to oven to 190C.

Remove all outer leaves from the cauliflower and rinse it.  With a large, sharp knife, slice vertically through the middle of the head.  Continue to make vertical slices about 0.5cm thick until you get to a point where the slices fall apart (when they are no longer held together by the stem).  Do the same with the other half of the head.  You should get 4-6 slices out of a head.

Spray a rimmed baking sheet with olive oil and lay the slices flat on it in a single layer.  Brush each slice with olive oil and place in the oven.  Turn after about 10 minutes or when the slices start to brown slightly at the edges.  Cook for another 5-7 minutes, then remove from the oven and sprinkle with fleur de sel before serving.

Whb_2_yrs_2I’m submitting this post as my entry to this week’s Weekend Herb Blogging, kindly hosted by the talented Gay at A Scientist in the Kitchen.

More deliciousness for you!

  • Cauliflower steak Welsh rarebitCauliflower steak Welsh rarebit
  • Roasted cauliflower soup with garam masala for in between daysRoasted cauliflower soup with garam masala for in between days
  • Curried vegetable potjiekosCurried vegetable potjiekos
  • Roasted cauliflower and chorizo soupRoasted cauliflower and chorizo soup

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Fabulous fish pie
Chicken a la King revisited for CookSister’s 4th birthday »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. bee says

    May 19, 2008 at 5:58 am

    beautiful dish and wonderful cause. kudos to mel, riki and their team.
    did you get my e-mail?

    Reply
  2. Pille says

    May 19, 2008 at 7:08 am

    Another convert to roasted cauliflower! I discovered this about 2 years ago (from Molly’s blog?), and have made it few times since – such an excellent and simple idea.
    And if that’s any consolation – being a vegetarian would be difficult here, too, unfortunately…

    Reply
  3. herschelian says

    May 19, 2008 at 9:35 am

    Will be emailing riki and sending baby stuff to her.

    Reply
  4. Dawnielle says

    May 19, 2008 at 2:55 pm

    Jeanne,
    I found Mel’s blog from reading yours. We were able to send a small suitcase via one of her husband’s colleague’s here in the Bay Area! I love how all of you gals out there are inspiring others and making a difference! As I told Mel in an email, all because I wanted to know the pronunciation of rooibos tea!
    BTW, try saute-ing red pepper and garlic in EVOO and then tossing on your cauliflower to roast. Extra yum!
    xxx,
    D

    Reply
  5. Johanna says

    May 20, 2008 at 4:20 am

    how strange – I just saw roasted cauliflower on lucy’s Nourish Me blog. It is such a great way to eat cauliflower. I love roasting a variety of vegetables and tofu which can be served with a good marinade and some rocket/arugula.
    The other dishes that you could made for GF vegans quite easily are mexican chilli non carnes, risottos, curries, soups and salads (I am neither GF or vegan but I always note when a dish is either in my recipe index!) Am sure you will find some delish stuff for your friend. (And good on you for promoting this charity which sounds v important in making a difference to others’ lives)

    Reply
  6. Susan from Food Blogga says

    May 20, 2008 at 1:21 pm

    Roasting cauliflower really draws out its flavor, doesn’t it? And thank you for this worthy post, Jeanne.

    Reply
  7. Christina says

    May 20, 2008 at 1:40 pm

    Never heard of that before – cool!

    Reply
  8. Mel says

    May 20, 2008 at 9:57 pm

    Thanks my kind friend, jy is my beste matjie!

    Reply
  9. Sunny says

    May 21, 2008 at 1:27 am

    The cauliflower looks good!My husband was born in S.A. and lived there till he was 14.

    Reply
  10. neil says

    May 22, 2008 at 12:02 am

    Having grown up on boiled cauliflower, it was a revelation when I first had it fried, just like roasting, it really concentrates the flavour. Hope your friend liked it. Isn’t it funny though, when serving vegetarians, we meat eaters still like to give a meaty name to some vegetable courses – cauliflower steaks in this case. Why do you think that is?

    Reply
  11. Bordeaux says

    May 23, 2008 at 1:32 am

    We have a vegan friend over for lunch from time to time. It’s always fun to experiment with dishes, turning them vegan. This one seems like a great idea though and I’m going to try it for sure next time. Also really liked the idea of brushing it with some oil and curry powder. Yum!

    Reply
  12. myfrenchkitchen says

    May 23, 2008 at 7:39 pm

    Now who would think a “steak” could look so healthy! This is a great idea! I have lot of vegetarian friends and I must say, although France is very much a “meat” country, we have delicious meatless meals here. I’ll send you one or two, if I forget, please remind me!And if I have time, I’ll post one or two on Myfrenchkitchen.
    I wish I could add something to Mel’s bosom buddies, but unfortunately I have no such little clothes any more…I’ll ask around here among the friends…will it still reach you before the end of May, I wonder?.
    Ronell

    Reply
  13. katie says

    May 23, 2008 at 8:13 pm

    How wonderful to have found a charity that actually works! I am one who would give, and does, when I am at least fairly certain the donation will reach the intended recipient.
    Cauliflower looks lovely1

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Get my latest recipes delivered by e-mail!

Search over 500 recipes

Recently on Cooksister

  • Perfect broccoli and Stilton soup [keto, low carb, GF]
  • Masalchi by Atul Kochhar – Indian street food in Wembley
  • Barbecued salmon with blood oranges and capers
  • Roasted Brussels sprouts with feta, pomegranate and pine nuts [GF, V]
  • Love Yourself healthy meal delivery [Review]
  • Antillean
  • Festive roast lamb with pomegranate glaze
  • Rustic blood orange and pistachio galettes

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Nigella's Bakewell slices & the Big Bakewell Taste-off
Oxtail and red wine potjie
Gem squash 101: how to find them, how to grow them, how to eat them!
Things to do in Kitzbühel if you don't ski
Roosterkoek - a South African braai essential

Featured on

Also available on

Do you enjoy free art installations? Then you need Do you enjoy free art installations? Then you need to get down to @canarywharflondon between now and Saturday 28 Jan to catch the free Winter Lights 2023 event, back for the seventh year.

My favourites include @lukejerramartist ‘s Floating Earth; Tom Lambert’s Out of the Dark; Fluorescent Firs; Toroid by This is Loop; and the surreal and mesmerising Anima by MEATS - a tunnel filled with hundreds of thin optical fibre lights that change colour and move in the breeze 😍 

Have you been to Winter Lights? What was your favourite?
“When we look down at the Earth from space, we s “When we look down at the Earth from space, we see this amazing, indescribably beautiful planet. It looks like a living, breathing organism. But it also, at the same time, looks extremely fragile.” - International Space Station astronaut Ron Garamond

To experience the “overview effect” (a phenomenon experienced by astronauts viewing the earth from space), head down to Canary Wharf in the London docklands this week where you can see @lukejerramartist ‘s beautiful Floating Earth installation as part of the Winter Lights event. 

This giant 10m diameter installation is created using high resolution NASA images to create a floating scale model of the Earth, lit from within so that it glows from its current home on the Middle Dock, surrounded by the headquarters of international banking and finance corporations.

The artist hopes that viewed in this context, the installation will make visitors and the bankers working in surrounding buildings question how their money in savings and pensions is invested, and whether investments can be greener.

Aside from being a thought provoking piece, it is also mesmerising and surreally beautiful, so make sure you visit the free Winter Lights event before ends on Saturday 28 Jan.
Happy lunar new year! [Invited] To celebrate the Happy lunar new year! 

[Invited] To celebrate the arrival of the Year of the Rabbit, why not head over to @mamachensdumplings currently doing a residence at the @thegantrylondon in #stratford where you can feast on prawn & chive dumplings; pork, Chinese cabbage and shiitake mushroom dumplings; pork & prawn wontons with Mama Chen’s chilli oil; vegetable dumplings; smacked cucumber salad; and spicy noodles coated in garlic and Szechuan pepper oil.

And afterwards, make sure you head up to the @unionsocialoc bar for a cocktail - I loved the Moreish Fashion with bourbon, PX sherry, chestnuts and mandarin orange bitters!
Got leftover Stilton (or any blue cheese) from Chr Got leftover Stilton (or any blue cheese) from Christmas? Turn it into this super simple and super indulgent broccoli and Stilton soup! So easy to make and soooo delicious to eat - and it is low carb and GF. What more could you want?! Click the link in my bio for the full recipe. What’s your favourite soup?
CELEBRATE. So the fireworks are over, the champag CELEBRATE.

So the fireworks are over, the champagne is finished and the leftovers are all eaten. We are one week into 2023 and I have had some time to think about what my intent is for the year. 

In 2022 my brother had a life saving kidney transplant. Since the operation, he has had a Peanuts cartoon as his WhatsApp profile pic, where Charlie Brown and Snoopy are sitting on a pier talking. Charlie says “Some day, we all die Snoopy.” And Snoopy replies: “Yes - but every other day, we will live.”

Waking up in the morning is a gift, every day, and it is so easy to forget this. The last few years have been difficult for so many people and the coming year promises its own challenges. But every day that we don’t die is a day to live, to celebrate life in some small way.

So my intention in 2023 is to celebrate. Celebrate our achievements however small. Celebrate our friends and family. Celebrate small things. Celebrate life.

Did you make any resolutions or goals for 2023? I would love to hear them in the comments! Wishing you all the very best for 2023 🥂
Happy new year, everyone! Here are some scenes fro Happy new year, everyone! Here are some scenes from last night with friends in Deptford. My deconstructed avocado ritz; @twinkleparkstephen ‘s bobitie; Giles’ Ottolenghi tomato salad; and Jean’s clementine trifle - and the London night sky ablaze with fireworks!  How did you spend your evening? 🥂🎇🎆
Merry Christmas to all those celebrating - I hope Merry Christmas to all those celebrating - I hope your day was merry and bright, filled with family, friends and love 🎄🥂. Mine was spent alone at home - my choice and the result of a combination of Covid (not mine!) and rail strikes 🤦‍♀️ but very relaxing and indulgent!
Looking for a stylish and easy Christmas starter y Looking for a stylish and easy Christmas starter you can make ahead? Look no further than my individual smoked salmon terrine! Hot smoked salmon, cream cheese and chives wrapped in cold smoked salmon in a ramekin. Still one of the most popular Christmas recipes in my blog, it looks cheffy but is soooo simple to make - and will save you time and effort on the day! Get the recipe by clicking on the link in my bio.

How is your Christmas meal prep going? Are you entertaining at home or going to friends or family? 🎄🥂🎄🥂🎄
Looking for a brilliant biryani near Marble Arch? Looking for a brilliant biryani near Marble Arch? I recently enjoyed a feast at Biryani Kebab Chai @bkc.restaurant on Edgeware Road, including wonderful sweet, spicy and crunchy papri chaat; smoky burrah lamb kebab; galouti lamb patties; juicy chaap chicken thigh kebab; spicy chapli chicken patties; and the surprising vegetarian dahi ke patties made of yoghurt! We also tried the chicken and soya biryanis, both with incredibly fluffy and delicately spiced rice. You can get their biryanis as a 1kg takeaway, served in a beautiful branded clay pot that serves 3-4 people, for about £30. Bargain! We also took home a sample of their desserts, including a fragrant and delicious kheer rice pudding. If you are in the Marble Arch area, get yourself to BKC!  #invited #bkcrestaurants
Load More... Follow me on Instagram

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

The South African Food and Wine Blog Directory

The South African Food and Wine Blog Directory

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Bowls of broccoli and Stilton soup
Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2023 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2023 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT