Charred Cauliflower Steak with GRØN’s Holy Moly Green Functional Soup

Vegan, Vegetarian, Gluten Free Friendly

Due to this functional soup being a collaboration with Maruta, I wanted to maintain the integrity of this soup while honoring the collaboration and make it into a full meal that utilizes fire by way of charring vegetables. Because the soup is so vegetable-forward, I brightened it up a bit to give it a little more depth while still celebrating the original flavor. Dukkah is a traditional Egyptian blend of coarsely ground spices, nuts and seeds. It’s savory, zesty, with a hint of sweetness, easily amplifying a variety of dishes. All of which pairs beautifully with the cauliflower and soup. And to finish? What would a dish be without a sauce? The acidity and brightness this cilantro herb sauce brings was the perfect way to wrap this dish up. This can be made into a main or served as a side. I hope you enjoy it as much as I do.

Ingredients

1 head of cauliflower

Extra virgin olive oil

Kosher salt

Black pepper

Lemon zest

Chili flakes

Flakey sea salt

For The Soup:

1 packet of GRØN’s Holy Moly Green Functional Soup

1 cup unsweetened soy milk

1 cup water

3oz (85g) of silken tofu

1 garlic clove, crushed

1 tbsp lemon juice

½ tsp of vegetable bouillon

Black pepper

For The Dukkah:

30 grams of raw hazelnuts, unsalted

30 grams of raw pine nuts, unsalted

30 grams of raw pistachio, unsalted

2 tbsp coriander seeds 

1 ½ tbsp black sesame seeds

1 ½ tbsp white sesame seeds

1 tsp cumin seeds

1 tsp dried oregano 

½ tsp paprika 

¼ tsp kosher salt

For The Cilantro Herb Sauce:

1 cup cilantro

2 tbsp vegan mayo

1-2 tbsp lemon juice (start with 1 tbsp and adjust afterwards)

1-2 tbsp of water (start with 1 tbsp)

1 garlic clove

¼ tsp kosher salt

Method

For The Cauliflower:

Preheat your oven to 425 F (218 C). While your oven is preheating, bring a large pot of water to a boil and heavily salt it.

Remove the outer leaves of the cauliflower and set aside. To make into “steaks”, balance the head upright on its base and slowly cut 2 thick steaks about 1 ½ -2 inches (4-5 centimeters) across, down the center of the cauliflower through the core. Note that a single cauliflower head typically produces 2 “steaks”. You can save the florets to roast or use elsewhere.

Once the water is boiling, carefully add in your two cauliflower steaks and let boil for 5-6 minutes. This is allowing you to pre-cook the cauliflower so it’ll take less time in the oven.

Carefully remove the cauliflower using a spider or slotted spoon. Place on a lined baking sheet. Pat down the steaks, drying them as much as possible. Add extra virgin olive oil, salt, and pepper and coat each side of the steaks. Roast for 20-35 minutes, carefully flipping halfway through. 

Note*: Every oven is different so this may take more or less time depending. The cauliflower is done once each side is golden brown and is crisp around the edges.

For The Soup:

In a small saucepan combine the water, soy milk, garlic clove, vegetable bouillon, and black pepper. Bring to a simmer and let it infuse for 5-7 minutes. 

Add the Holy Moly Green soup packet and whisk to combine. Then add the silken tofu and let sit for another 2 minutes.

Add the contents of the saucepan to a high-speed blender and blend until silky smooth. From there, add in the lemon juice to taste. Adjust the seasonings per personal preference. You shouldn’t need salt since the bouillon acts as that, but if you feel like it’s lacking, throw in a pinch.

For The Dukkah:

In a small saucepan set over medium heat, toast the hazelnuts, pistachio, and pine nuts, shaking the pan occasionally, until fragrant, 2-3 minutes. Transfer to a food processor.

In the same small saucepan, over medium heat, toast the cumin, coriander, and sesame seeds, shaking the pan occasionally, until fragrant, 2-3 minutes. Transfer to the same food processor along with all other ingredients. Pulse a few times until the nuts and seeds are roughly chopped. 

Store in an airtight container at room temperature for several weeks. It’s great on toast, salads, soups, etc.

Note*: If you don’t have a food processor, you can do this with a mortar and pestle.

For The Cilantro Herb Sauce:

Add all ingredients to a high-speed blender. If your sauce is too thick, add more water. I highly suggest always starting with 1 tablespoon at a time and adjusting from there.

For Serving:

Add a small portion of the soup to a rimmed plate. Serve the rest of the soup on the side and garnish.

Place your cauliflower steaks on top of the soup and begin to layer in the dukkah and herb sauce.

Finish with the herb sauce, flakey sea salt, black pepper, lemon zest, and chili flake if you want more spice. Enjoy!

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