Cauliflower Steak - served with Avocado Ulam Raja Sauce, grilled Golden Enoki Mushrooms, Figs and crushed Pistachios.

Ingredients:
Cauliflower steak:

• Cauliflower, sliced about 1-inch thick

• 1/2 tsp Turmeric powder

• 1/2 tsp Chilli flakes / Chilli powder

• Salt and pepper

• Butter / oil to cook the steak.

Avocado Ulam Raja Sauce:

• 1 Avocado, peeled and seed removed

• 1 clove of garlic / 1/2 tsp garlic powder

• 1 tbsp Pistachios kernels

• 1/2 cup chopped Ulam Raja

• 1/2 cup Brazilian spinach

• Juice of half a lemon

• 2-3 tbsp extra virgin olive oil

• Salt and pepper

• Cold water

To complete the dish:

• Golden Enoki Mushrooms, grilled

• Figs, sliced

• Ulam Raja

• Brazilian spinach

• Crushed Pistachios

• A small wedge of lemon

• Extra virgin olive oil

Method: 

1. Season your cauli-steak carefully with turmeric powder, chili flakes, some oil, salt and pepper. Heat your pan and add butter or oil. Grill the seasoned cauli-steak till it’s cooked. It should take about 8-10 minutes. Once it’s cooked, I like to turn the heat on high and give the steak a slight char - love that caramelised browned edges. (While pan is still hot, take the opportunity to grill the mushrooms quickly). Switch heat off and set steak aside.
2. You can make the sauce while the steak cooks: In a food processor, add the avocado (peeled and seed removed), garlic, pistachio kernels, Ulam Raja, spinach leaves, lemon juice, olive oil, salt and pepper. Blitz till it becomes a smooth paste. Use water (a tiny splash at a time) to adjust and turn the avocado paste into a sauce like consistency. Check seasoning. Add lemon juice, salt or pepper if needed.
3. To plate, start off by adding a generous amount of Avocado Ulam Raja sauce. Spread it on your plate. Then place the cooked Cauli-steak on top. Add your greens, grilled mushrooms and sliced figs. Add crushed Pistachios for added crunch, a squeeze of lemon juice and a good drizzle of olive oil.

Take a picture. Now, enjoy!