- 1 x ½ cm slice of cauliflower
- 1 x ½ sliced red onion
- 1 x ½ bunch of fresh coriander
- 100g of gram flour
- 1 x lemon
- 1 x pinch of Ground cumin
- 1 x pinch of Madras curry powder
- 1 x pinch Cumin seeds
- 1 x red chilli
- Olive oil
- Veg oil
- 1 x clove of garlic
- Salt/pepper/sugar
Vegan Cauliflower Steak with Onion Bhaji
Vegan Cauliflower Steak with Onion Bhaji
Vegan Cauliflower Steak with Onion Bhaji- By our Corporate Chef Greg Crump, using a twin tank Bonnet Precipan in Fryer mode and Sauté mode.
Find out more about the Precipan at https://www.hobartuk.com/cooking
Ingredients
Method
Slice cauliflower across the hart to get a full slice, place to the side. Slice the red onion and squeeze half of the lemon into the onions, add the gram flour, toasted cumin seed and spices onto the mix to create a batter for the bhaji. Place the coriander into a blender and blitz with the garlic equal quantities of olive oil and veg oil until a dressing is formed, then add salt/pepper and sugar to balance the seasoning. With the remaining cauliflower sweat down in a small pan using vegan spread (I used pure), add soya milk and spices and cook until soft. Blend into a smooth puree. Turn the Precipan onto sauté mode and preheat to 190c pan sear the cauliflower until golden brown. Using the other Precipan tank place on fryer mode and set at 170°c, fry the bhajis, assemble the dish and dress with the coriander dressing to serve.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
