4
PORTIONS
Ingredients
- 4 roasted capsicum (in brine or oil is fine. Drain and set aside)
- 2 cups of cooked spinach *frozen is fine
- 1 cup of chopped parsley
- 4 cauliflower steaks (1cm each)
- 2 cups of cooked rice
- 1/2 cup of roasted almonds
- 2 lemons
- 8 cloves of chopped garlic
- 4 tsp garlic powder
- 4 tsp smoked paprika powder
- 4 tsp of oil
- 4 tsp butter
- Salt and pepper
WINE MATCH:
Te Pa 2020 Marlborough Riesling
Method
Heat the oil to a medium heat.
Cook the garlic in the oil for 5 mins.
Then add the spinach and let it wilt. The add the rice and mix well.
Add garlic powder, pepper and salt and soy. Add half a cup of chopped parsley. Mix well and take off the heat.
Heat some oil In a medium hot pan. Add 1 tsp of butter per steak.
Cook each cauliflower steak for about 7 mins on each side or till golden brown. Make sure to season both sides of the steak during the cooking process. Once cooked, move the steaks and set aside.
In a blitzer combine the capsicum, paprika, salt and pepper and almonds. Add 1 tbl of some of the brining liquid from the capsicum jar. Or 1 tbl of vinegar and 2 tbl of oil. Add 1/2 tsp of salt and 1/2 tsp of pepper. Blitz well. Leave it a little chunky.
Assemble the dish with the rice at the bottom, the steak on top and the sauce on the steak. Garnish with some chopped parsley and serve.
