I didn’t make it in time to sign up for Vegan MoFo but I am so up for the challenge, so here goes post number 3 this week . . . cauliflower steak with peppercorn sauce and creamed spinach.
I’ve seen some cauliflower steak ideas floating around on the internet and loved the idea. I really had to put my spin on it and continue riding this Italian wave of inspiration I’ve had lately so I thought what better than filetto al pepe verde (filet with green peppercorn sauce), a typical second course dish. This was something I used to order out, pre-vegetarian/vegan days and I remember the peppery spiciness and creamy smoothness of this sauce was purely fantastic indulgence. This time round though, it now has a different steak to smother but with all the same spice and creaminess as before.
To finish off the dish I had to do something that felt just as much like comfort food as the steak . . . and creamed spinach it was! This is incredibly creamy for being dairy-less and the crunch on top finishes it off perfectly. So simple but so good – this is worthy of making its way to the holiday tables.
Cauliflower Steak with Peppercorn Sauce
Ingredients for the sauce
2 tsp dijon mustard
2 Tbs brandy
6.8 oz (200 ml) non-dairy cream (I used millet cream)
1 tsp vegetable stock powder
2-3 Tbs mixed peppercorns*
salt to taste
* traditionally this sauce is made with fresh green peppercorns, which gives it a little less of a kick. I used a mix of dried pepper.
1. Crush the pepper a bit with meat tenderizer (don’t make a powder, you just want to open them enough to release their flavor a bit).
2. Add all the ingredients together in a sauce pan and cook on low heat for about 20-30 mins (if using dried peppercorns). You may need to add a bit of water as it cooks down, I ended up adding about 4-5 Tbs.
3. For the cauliflower steaks, cut the head of cauliflower in the middle and then into 1/2 inch slices.
4. Heat a frying pan with a bit of olive oil and brown on each side, about 4-5 minutes on each side). Top off with sauce and serve
Creamed Spinach with Almond Crunch Topping
9 oz frozen spinach
1/3 c. nutritional yeast
4.5 oz. cannellini beans
1/4 c. non-dairy milk
salt to taste
1/4 c. chopped almonds
1. Steam or boil your spinach. Rinse the beans and add all the ingredients (except the almonds) together and blend. Top off with the chopped almonds and drizzle a bit of olive oil on top. Pop in the oven just to toast the almonds and you’re ready to serve!
I hope you enjoy this and feel like you went on a little vacay to Italy with this sauce 😉