Vegan MoFo 1: Cauliflower Steak with Peppercorn Sauce and Creamed Spinach with Almond Crunch Topping

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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.

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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.

 

Directions

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

 

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Creamed Spinach with Almond Crunch Topping

Ingredients

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

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Directions

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 😉

 

AS

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6 thoughts on “Vegan MoFo 1: Cauliflower Steak with Peppercorn Sauce and Creamed Spinach with Almond Crunch Topping

  1. Pingback: 15 Blogs to Check Out! | Honk If You're Vegan

  2. Wow that looks fantastic – I’ve never seen anything like that before – but I’m a huge fan of cauliflower especially when mashed, and with peppercorns. Creamed Spinach with Almond Crunch Topping sounds really good, too!

  3. Pingback: Sirloin Steak With a Creamy Bourbon Peppercorn Sauce | Dishing it out with Clarissa

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