Roasted Cauliflower steaks with Grilled Leeks
Roasted Cauliflower steaks with Grilled Leeks, Fennel Yogurt and a Persimmon and Honey Dressing
1 whole cauliflower cut into steaks of 2cm thick
100ml of olive oil
4 whole leeks cut down the middle and washed well
250ml of thick yogurt
100g fennel tops
2 to 3 persimmons depending on the size
50ml of honey
1 whole lemon cut into segments
Fresh edible flowers and herbs
50g macadamia nuts crushed
Salt and pepper to taste
3 cloves of garlic
1 whole lemons zest
Fresh thyme springs
Start by heating a cast iron pan and your griddle pan braai grid so that they are very hot.
Dress the leeks and cauliflower steaks in lovie oil, 1 thinly sliced clove of garlic and add fresh thyme springs.
Add the cauliflower steaks to the hot pan and leeks to the hot grill and do not touch or move them around. Leave them to get a good colour. They should still have texture and not be cooked all the way through.
Remove them from the pan and leave to cool slightly, the resting will cook the vegetables through.
Set aside and start by adding the yogurt to a mixing bowl with the fennel tops chopped up and the zest of the lemon and 1 clove of garlic grated. Mix and season to taste with salt and pepper. Set aside in the fridge.
Finely chop the persimmon in cubes and add to a mixing bowl with the crushed macadamia nuts and 50ml of olive oil. Add the honey and picked fresh thyme sprigs, season with salt and pepper and set aside. If its too sweet add lemon juice to counter sweetness.
For the assembly, check that vegetables have rested and cooked through to your liking and start by adding the yogurt dressing to the bottom of the plate with some of the persimmon