The seasonings I've used for this cauliflower could probably be called Cajun, creole or blackened. While they supposedly are slightly different, I don't bother trying to distinguish the difference between this southern style of spice mix. Cajun would probably be the spiciest using hot pepper and/or cayenne pepper. I'm sure that no matter what name is given to the spice mix, it would still vary from household to household.
A southerner could probably set me straight.
For me it was a blackened steak and chicken that we would make at a former job in a restaurant years ago, that introduced me to this style of spice cooking.
It was a combination of pepper, cayenne, garlic powder and onion powder. The meat would be well coated in the spice then pan fried or grilled.
I'm sure that no matter the name given to the spice mix, it could still vary from household to household.
I am Canadian so I will make my own based on the variations and my personal taste.
I no longer eat meat or fish so cauliflower will substitute. It seems to be more and more popular to turn cauliflower into steaks and pan fry them or bake. Since cauliflower is generally bland, I think it can be flavoured any way desired.
The thing about cutting these into steaks is that you won't have that many perfect slices unless you can get your hands on a very large cauliflower.
I could only get a very small one for a decent price.
From this small cauliflower I was only able to get three steaks. Two for Marc and one for me. No worries I coated the florets that were left in the same spice mix for an extra plate.
Spice rub
1 tablespoon black pepper
1 tablespoon paprika
1/2 teaspoon smoked paprika
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon thyme
Salt to taste
In the past I've blanched the cauliflower first but didn't like the results. I don't like soft cauliflower unless it's being turned into a puree or cream soup. I wanted a meatier texture. Cooked all the way through but still with a good bite.
Coat the cauliflower well after dampening with water. You could use flour or bread crumbs as well. I chose not to. I was going to have sauce and potato puree so that would include the flour.
Mushroom parsley sauce
1 litre vegetable broth
450 grams mushrooms (I used portobellos)
1 carrot
100 grams onion
25 grams garlic
100 grams parsley
3 tablespoons flour
2 tablespoons butter
1 tablespoon oil
1 teaspoon pepper
1 teaspoon onion powder
2 bay leaves
1/2 teaspoon thyme Salt to taste
Saute onions, and garlic in oil and butter. Add flour and whisk out lumps.
Add other ingredients.
Add the broth slowly whisking. Let the flour thicken then trickle in more.
I realize that I had to transfer the items to a sauce pan. After this I simmered for around 30 minutes. I removed the bay leaves. cooled and blended until smooth.
Potato puree
900 grams potatoes
1 cup broth
2 cups soy milk or other milk
1 teaspoon butter
Salt and pepper to taste
The potatoes were fairly waxy so my plan to have mashed potatoes turned to a puree instead. I actually thought the smoothness of the sauce and puree was a good compliment to the texture of the cauliflower.
I added the liquids as I blended with a hand blender. I used milk, butter and also broth, but sometimes I only use broth. My weigh scale says I shouldn't use butter, but I told the scale where to go.
I wanted to include something green to the dish, so I chose collards. When I think of the deep south, I think of things like collard greens. I love the texture which, in my opinion is like a perfect blend of cabbage and kale. I am pretty sure they are from the same family.
Creamy Collard greens
500 grams collard greens
100 grams onion
20 grams garlic
1 cup soy cream
1 cup soy milk
2 tablespoon vegan butter
2 tablespoon flour
This started out much like the sauce. Cook the onions, garlic in oil and butter, slowly add milk and cream and whisk until smooth.
Add the greens and cook until tender but still green in colour.
In a pan with hot oil, sear the cauliflower flipping over a couple of times. Cook each side for around two minutes or until tender. Without water it won't get too soft.
Some people sear it then put it in the oven. I didn't do it and it was tender enough for me. Of course you could do it in the oven only but I wanted to recreate the blackened dishes we used to make at the restaurant. It can also be grilled which I may do next time on my electric grill.
This was a rich dish which could be made with fewer calories and less fat. I was in the mood for good old southern, stick to your ribs, plant based version of a southern dish.
Yes I know what you may be thinking. An old fashion southern dish would not be plant based traditionally. Well this is the actor that plays the part okay? We don't need an academy award. We just want to eat something tasty.
The spices had quite a bit of heat to it, but if you don't like that you can eliminate the cayenne and use only sweet paprika.
Even though this was cauliflower rather then meat, it was still satisfying and filling.
Thanks for dropping by and have a great day.
Photos taken with a Nikon D7500 by me, except for the ones of me, taken by my other half.