Curried Cauliflower Steak, Coriander and Roasted Almond Pesto | Sous Vide Recipe

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Vegan Curried Cauliflower Steak, Coriander and Roasted Almond Pesto

Vegan Curried Cauliflower Steak, Coriander and Roasted Almond Pesto Vegetables and Sides Vegan, Curried, Cauliflower, Steak, Coriander, Pesto, vegetarian, vegetables, meat free, indian English, indian
  • COOK TIME: 2 Hours 30 Minutes
  • PREP TIME: 25 Minutes
  • DIFFICULTY: Easy
  • SERVES: 2

Ingredients

  • Cauliflower Steak 2cm Cut

For the Brine

  • 500mls water
  • 15g salt
  • 8 g sugar
  • 1 tbsp peppercorns
  • 2 anises
  • 5 cloves
  • 1 tbsp coriander seeds
  • 1 tbsp cumin
  • 1 whole chilli
  • 1 tsp ginger powder
  • ½ tsp cardamom
  • 1 tbsp turmeric
  • 1 tbsp chilli powder

For the Pesto

  • 1 bunch of pesto
  • 50g of roasted almonds
  • 2 cloves of garlic crushed
  • Salt
  • 75g Oil

Equipment

Method

  1. Preheat your water bath to 65°C
  2. To make the brine, combine all the brine ingredients in a suitable sized pan, bring the mixture to the boil then allow to cool
  3. Place the cauliflower into a pouch and pour in 100mls of the brine, vacuum and seal the pouch
  4. Cook sous vide for 2 ½ hours until firm, set aside until ready to serve
  5. To make the pesto, combine the ingredients in a blender and blend until smooth. Then season and reserve
  6. Place a medium pan on a high heat, remove the cauliflower from the pouch and pat dry.  Place a little oil into the pan and quickly sear the cauliflower to create a crust on all sides, then remove from the pan and rest.
  7. Serve with the pesto and enjoy
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