Southwestern Cauliflower ‘Steaks’ with Sweet Potato Mash
Hot Crunchy Jalapeño-Nut Topping
Cooking time
30 minutes
Servings
2/4
Calories
720 /serving
Meatless Monday (or any day) takes a southwestern turn. Cauliflower is sliced into hearty ‘steaks’, roasted to tender perfection, smothered in a quick aioli and laid over silky sweet potato mash. The pièce de résistance: a nutty, crunchy, hot, sweet jalapeño topper.
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 Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Cashews, Eggs, Milk, Sulphites
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
44 g
Saturated Fat
8 g
Sodium
370 mg
Total Carb
76 g
Sugars
19 g
Protein
13 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.
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!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
