Moroccan Spiced Cauliflower Steaks w. Dried Fruit Chutney

harvest // blog issue 03

Moroccan Spiced Cauli with Dried Fruit and Caramelised Honey Chutney

Harvest Epicure - Healthy Oriental Moroccan Spiced Cauliflower Steaks Loaded with Fragrant Fruit Chutney

🍽 Serves 4-6 | 🕒 Under 30 Min | 🔪 Skill Level: Intermediate

Ingredients

1 cauliflower, whole, medium

For the Fruit Chutney

2 inch turmeric, fresh, grated (alternatively 1 tsp dried turmeric)

2 inch ginger, fresh, grated

¼ cup extra virgin olive oil

½ pear, diced (¼ inch cubes)

¼ cup dried cranberries

¼ cup dried raisins

¼ cup dried apricots (or dried peaches)

¼ cup pumpkin seeds

¼ cup pistachios (or sliced almonds)

¼ cup honey

2 Tbsp sesame seeds

2 Tbsp apple cider vinegar

2 Tbsp basil (or parsley) finely chopped

For the Spice Blend

2 tsp cinnamon

1 tsp paprika

1 tsp cumin, ground

1 tsp coriander seed, ground

1 tsp ras al hanout (optional, for extra flavor)

1 tsp black pepper

½ tsp kosher salt

Method

Preheat oven to 375ºF (180ºC). Remove outer leaves from the cauliflower. Cauliflower steaks require the center stalk to hold together. Place the tree of cauli on a chopping board with the stalk facing up and slice the florets off from either side of the stalk. These “cheeks” of florets will not be held together as well as the remaining intact centre stalk. Slice the centre stalk into 1-inch thick slabs, depending on the size of your stalk you may get two or three steaks.
Thinly shave the remaining loose florets with a knife or grater.
Blend all spices, pepper and salt together in a small bowl. (Note: This dish will become a family favorite so double/ triple the quantity and store in a spice jar).
To the spices, add 2 tablespoons of olive oil to create a paste. Split the paste into two separate bowls. Add honey to one spice bowl, which will be the spice blend for your fruit chutney. Add grated ginger and turmeric to the other bowl creating your cauliflower steak rub.
In a medium saucepan, sauté all dried fruit and pear for 3-5 minutes. Add honey and spice paste, reduce heat, and stir occasionally for 2 minutes. Incorporate shaved cauliflower, nuts and seeds and continue cooking for 5 minutes on low heat to retain crunch. Remove from heat and add apple cider vinegar and basil.

FINISHING AND SERVING

In a frying pan (ideally with a steel or silicon, oven proof handle), heat 2 tablespoons olive oil over medium-high heat. Rub steaks generously with ginger, turmeric spice paste and place in frying pan. Allow steak to cook 2 minutes on each side, reducing heat if steak is darkening too quickly. If so, reduce heat immediately. Aim for an amber golden crust. Flip and repeat, remembering you’re not cooking the cauliflower entirely. Place frying pan in oven to cook for an additional 8-10 minutes. Steaks are ready to serve if you can insert a skewer or knife tip into the thickest part of the cauliflower stalk with zero resistance.
Top generously with your sweet and sticky fruit chutney
(suggested portion 1/4 cup)
Finished with a fresh sprigs of Thai basil for a fragrant oriential touch with a hint of sweet licorice. Alternatively use regular basil.

Wine Pairing

This worldly plant-based offering is an exploration of new flavors for many. With such a fragrant bouquet of spice, hearty veg and caramelised fruit there’s no reason why your wine pairing can’t be equally as adventurous.

My preference would be a white wine, definitely one bursting with enticing, tropical fruit aroma, possibly with some residual sugar (off dry). The tannin of red wine paired with hot and bitter spices can sometimes intensify the heat, making for a somewhat unpleasant mouthful.

Our Suggestions:

Riesling, Clare Valley, South Australia. (RRP: $10-$28) Clare Valley is one of Australia’s oldest grape growing regions, world-renowned for its Riesling. Expressions can vary to include both bone-dry (citrusy, mineral-driven often with a whisper of inoffensive gasoline) and sweet (or “off-dry” bursting with luscious tropical fruit, candied orange peel and raisinated fruit).
Chenin Blanc, Swartland or Stellenbosch, South Africa. What I love about Chenin Blanc is its versatility. Stylistically, this wine can be so different. My favorite are those rich in stone fruit, light oak undertones, fragrant honeysuckle and vibrant citrus lift. Chenin can also have a lick of sweetness, perfect to cool the hum of this mildly curry-spiced cauliflower.