On an epic road trip from San Francisco to Portland, we hired an RV and drove the rugged Pacific coastline with its giant Redwoods and drank in the majestic wild landscapes of California and Oregon. We loved camping in our RV, and I had fun cooking most nights on the trip. Supper had to happen pretty fast in a compact space, cooked on a little gas stove. Instead of buying a range of spices that might go to waste, I thought I was very clever buying a sachet of taco spice from a mostly Mexican supermarket in Oakland. I made a stovetop version of this cauliflower steak. The muhammara was a later addition when we got back home. Scandalous I know. Mexican spice with Turkish paste!
Cut the cauliflower carefully into
Lay out the steaks on a baking paper-lined baking sheet which has been brushed with vegetable oil. Brush the steaks with oil and season generously with the taco seasoning. Blast
To serve, spread the Muhammara in the centre of a warm platter. Arrange the spiced cauli steaks on top of the spread. Squeeze the lemon over the steaks and season with salt, pepper and a good splash of olive oil. Garnish with the coriander and serve.
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