Cauliflower ‘Steaks’ with Sweet Potato Mash
Hot Crunchy Jalapeño-Nut Topping
Cooking time
30 minutes
Servings
2/4
Calories
700 /serving
Meatless Monday (or Wednesday, or Saturday) is taking a southwestern turn with this scrumptious way to prepare cauliflower. After you’ve sliced it into hearty ‘steaks’ and roasted it to tender perfection, smothered in our quick take on aioli, you’ll lay it over a welcoming bed of silky sweet potato mash and drizzle the whole thing with the pièce de résistance: a crunchy, spicy, tangy and sweet topping combining fresh jalapeño with sweet roasted pepper, lime, honey and roasty toasty cashews. You’ve got to taste it to believe it.
We will send you:
- 450g Sweet potatoes
- 2 Garlic cloves
- 1 Jalapeño pepper
- 1 Lime
- 1 Head of cauliflower
- 60ml Mayonnaise
- 1 Roasted pepper
- 25g Roasted cashews
- 7g Honey
- 9g Southwestern Kick spices (sea salt, smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Cashews, Eggs, Milk
You will need:
Medium pot
Strainer
Peeler
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Basting brush
Parchment paper
Total Fat
43 g
Saturated Fat
8 g
Sodium
890 mg
Total Carb
75 g
Sugars
19 g
Protein
12 g
Fibre
16 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Mince the garlic. In a small bowl, make the aioli by combining the mayo, garlic and ⅔ of the spices. Remove the bottom ½ inch of the cauliflower stem; cut the head into 1 ½ inch slices, keeping the 2 middle pieces as intact as possible. Cut the outer pieces into florets.
Roast the cauliflower
Arrange the cauliflower on a lined sheet pan. Drizzle with oil and season with S&P. Brush with the aioli and roast, 20 to 25 min., until browned and tender.
Make the mash
Meanwhile, peel and medium-dice the sweet potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Make the jalapeño-nut topping
Meanwhile, small-dice the roasted pepper. Roughly chop the cashews. Halve and core the jalapeño lengthwise; finely chop. Halve the lime; juice ½ and quarter the remaining ½. In a second small bowl, combine the roasted pepper, cashews, jalapeño, lime juice, honey, a drizzle of oil, the remaining spices and S&P.
Plate your dish
Divide the mash between your plates. Top with the cauliflower and jalapeño-nut topping. Garnish with the lime wedges. Bon appétit!
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