Cool Cauli’ Cutlets

Serves: 2

Total cooking time: 60

Ingredients HIDE SHOW

The bold flavour and colour of this spice blend takes this vegetarian dish to a whole new level

Combine the marinade ingredients in a pestle and mortar to a smooth paste, add hot water so the marinade is to a basting consistency
Cut the smaller part of the cauliflower off and then slice 2 steaks roughly 2cm thick through the stem.
Baste the Cauliflower with the marinade and set aside whilst you prepare the rice
Finely slice the shallots and saute in the butter, add the washed black rice and 200ml of water
Bring to the boil and add the miso, lower the heat and simmer for 20 minutes stirring occasionally
Rice is ready when stock has been absorbed – the rice will have a nutty bite to it
Heat a griddle with a little olive oil, once it is smoking, griddle the cauliflower steaks 2-3 minutes on each side
Roast in the oven at 180℃ for 10 minutes
Place your rice and cauliflower steaks on a plate and dress with the wild and black garlic purees
Serve with a glass of PepperBox Shiraz and enjoy!