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Matt Preston Published by Plum

RRP 39.99

Photography by Mark Roper

“I don’t really understand the attraction of fake meat that bleeds. Who is it going to attract? For me, part of the attraction of plant-based dishes is precisely that they don’t bleed. It’s probably something to do with carnivore guilt. Still, for that section of society here’s a steak that comes swimming in something sort of red that doesn’t involve a laboratory Petri dish. ” p75

Cauliflower Steaks with Red Hummus

2 teaspoons cumin seeds
juice of 1 lemon
60 ml (¼ cup) olive oil
sea salt and freshly ground black pepper
35 g (¹⁄3 cup) currants
finely grated zest of ½ lemon
2 small heads cauliflower
¹⁄3 cup flat-leaf parsley leaves

RED HUMMUS (AKA MUHAMMARA)

150 g roasted red capsicum (from a jar is fine)
60 g (½ cup) walnuts, toasted
400 g can chickpeas, rinsed and drained
2 garlic cloves, crushed
1 tablespoon tahini
1 tablespoon harissa
2 teaspoons ground cumin
2 tablespoons freshly squeezed lemon juice
2 small ice cubes
2 tablespoons olive oil
sea salt and freshly ground black pepper

Preheat a barbecue at plate with a lid on medium–high.
Combine the cumin seeds, tablespoons of the lemon juice and tablespoons of the olive oil in a bowl. Season well.

While your barbecue heats up, combine the currants, lemon zest, remaining lemon juice and remaining oil in a bowl. Season with salt and set aside so the currants plump up a bit.

Cut each cauliflower into 1. cm thick steaks, leaving the base intact, you will get about three steaks from each cauliflower. Save any leftover cauliflower for making rice to go with the Sri Lankan beetroot and cashew curry on page 236.

Brush the cauliflower steaks with the cumin mixture and place on the barbecue at plate. Close the lid and cook for 5 minutes or until golden and nicely charred. Turn over and cook for another 5 minutes or until the cauliflower is tender and golden.

Meanwhile, make the red hummus. Blitz the capsicum and walnuts in a food processor until almost smooth. Remove half and place in a bowl. Add the chickpeas, garlic, tahini, harissa, cumin, lemon juice and ice cubes to the processor and blitz until almost smooth.

With the motor running, add the oil in a thin, steady stream until smooth and well combined. Season with salt and pepper.

Add the parsley to the currants and toss together well. Spread the hummus over serving plates. Top with the reserved capsicum and walnut puree followed by the cauliflower steaks. Sprinkle with the currant mixture and serve.

**MEATY ADDITION: Reduce the cauliflower to 1 and serve with Barbecued white fish fillets see page 275 or 4 Barbecued or chargrilled chicken breast fillets see page 260.