Let’s travel to Asia from our kitchens!
I showcased this dish in my last IG TV cooking session. The easy-to-make recipe highlights some of the Asian flavors I’ve grown to love since moving to Southern California.
I haven’t had the opportunity to travel abroad much (not at all, until very recently) but I’ve always had a passion to explore global cuisines and culinary traditions.
I started Cook Global. Eat at Home 10 years ago and, since then, I’ve been traveling the world from my kitchen. And you can, too!
Hope you give this easy AND TASTY recipe a try.
Especially during these times, we must embrace TOGETHERNESS despite of cultural differences or physical distance. Please support the Global Goals and help fight COVID-19 by donating to the TOGETHER FUND.
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Asian-Inspired Cauliflower Steaks
Yield: 2 servings
Ingredients
- 2 tbsp sesame oil
- 2 cauliflower steaks, about 1” thick. See diagram.
- 1 cup celery leafs (zero-waste)
- ½ cup fresh spiralized carrots
- ½ cup pickled daikon. See note*
- ½ cup cashew butter sauce. Recipe below.
- 3 tbsp thinly sliced scallions
- 1 tbsp toasted sesame seeds
Method
Place large skillet over medium-high heat and add sesame oil, making sure to coat the bottom of the skillet. Season cauliflower steaks with sea salt and pepper. Once oil is smoking slightly, add cauliflower steaks and sear for about 4 minutes, until golden brown. Flip steaks and repeat (you may place a lid over skillet to cut cooking time.) Remove from heat.
Arrange celery leafs on a plate and place a cauliflower steak slightly over the leafs. Add fresh carrots and top with pickled daikon. Pour cashew sauce, then top with scallions. Sprinkle with sesame seeds and serve.
Cashew Butter Sauce
Ingredients
- 3 dates, soaked, peeled, and seeded
- 2 cloves of garlic
- 3 tsp crushed ginger
- 3 tbsp cashew butter
- 3 tbsp rice wine vinegar
- 2 tbsp coconut aminos
- 1-2 tbsp sriracha
Method
Place all ingredients in deep glass jar and blend well with immersing blender for about a minute, until sauce is smooth and velvety. You may use a regular or high-powered blender.
Note*: To make pickled daikon, place 1 cup shredded/julienned/spiralized daikon in a mason jar or heat-resistant mug/container. Combine ¼ cup of water with ¼ cup rice vinegar, 2 tbsp date sugar (or whatever you have available) and ¼ tsp of coarse sea salt in a small pot. Place on stove over medium-high heat and bring liquids to a boil. Turn off heat and carefully pour over daikon. Allow to cool down slightly. Strain before serving or use thongs/fork to leave liquid behind prior to plating. It may be refrigerated, tightly covered, for a couple of weeks.
Cook Global. Eat at Home! 