Piri Piri Cauliflower Steak + Kale and Kabocha Squash Salad with Cinnamon and Nutmeg

Piri Piri Cauliflower Steak + Kale and Kabocha Squash Salad with Cinnamon and Nutmeg

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This was a bucket-list restaurant – an expensive treat and somewhere we had wanted to dine for years. A decidedly non-vegan restaurant, they made me a spectacular plant-based meal.  I took one photo and realized the lighting was completely off so I blissfully put my camera away and enjoyed a warm, romantic dinner with my man.  My entrée was a gorgeous cauliflower steak, roasted in a sweet and sour sauce. I opted for a Piri Piri seasoning that I picked up at Dual Specialty Store, an Indian spice market, in Manhattan.  It is a spice mix used in African and Portuguese cooking and this particular Piri Piri is super-hot and spicy, containing paprika, black pepper, ginger, garlic, onion, cinnamon, cumin, coriander, turmeric, sesame, oregano, cardamom, nutmeg, and mace. Cut cauliflower, from the middle, into 1/2 inch steaks (you should get 4 steaks and you’ll have lots of little cauli pieces to bag up and use for something else). Brush olive oil on both sides and place on a baking sheet. Sprinkle Piri Piri seasoning on each steak (take it easy on this, if you have a spicy Piri Piri a little goes a long way!). Wash the squash, pat dry, and wrap the entire squash, peel and all, in aluminum foil (shiny side facing the squash). By wrapping in foil the peel will soften and you can eat it! Place on a baking sheet and bake for 50 – 60 minutes. Removed from foil, slice in half and let cool. When cool enough to handle, scoop the seeds out of the squash. Tear kale into bite size pieces and toss into a large mixing bowl. Juice the lime over the kale; add salt. Add cinnamon and nutmeg and mix together with tongs or a spoon. Refrigerate and chill for 1 – 3 hours (optional).  It is 100% approved by my omnivore husband (he had seconds!) and I absolutely loved both dishes.

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