Skillet # 11 - Thanisa's buffalo cauliflower florets and Cauliflower steaks
We were lucky enough to have the University of Melbourne’s own Thanisa come in and teach the group a few of her favourite Cauliflower recipes earlier this semester. Studying a Master of Agricultural Science, Thanisa is a passionate foodie and spends a lot of her time practicing new recipes and learning new tips and tricks.
Thanisa - “I'm Thanisa, currently in my last year of Master of Ag Science. My background is in design computing but I love food so much and interested in exploring more of the food systems hence the switch. I am passionate about food sustainability, I grow food at home and I love cooking with seasonal ingredients.
I chose to make buffalo cauliflower because it's a healthier and more sustainable alternative to buffalo wings and it's always a crowd favourite. I've always made these at parties/gatherings and get complimented on how good they are. I also chose to make cauliflower steaks because they’re really easy to make and really filling. The seaweed xo sauce adds that perfect umami flavour to your cauliflower which makes you keep going back for more! I always make more xo sauce than required and keep it in a jar to put on basically everything haha”
3x Cauliflower heads
500g brussel sprouts
5x cloves of Garlic (minced)
2x shallots (diced)
400g swiss brown mushrooms (diced)
2x sheets dried Seaweed
½ cup margarine
½ cup sriracha chili sauce
1x cup milk (or non-dairy milk alternative)
1x cup cornflour
1x cup olive oil
1. To make the batter, mix together flour, garlic powder, onion powder, cumin, paprika, salt and pepper and whisk together with milk.
2. Cut the cauliflower into florets, dip them into the wet batter and then toss in panko crumbs
3. Place coated florets onto an over tray lined with baking paper and bake at 180C for 20 minutes.
4. Meanwhile combine melted margarine with sriracha chilli sauce in a pan over medium heat, whisking to combine.
5. Once the florets begin to brown and become crispy remove from the over and pour sriracha sauce mixture over the cauliflower, return them to the oven for another 20mins.
6. Serve with rice and steamed greens.
Cauliflower steaks with mushroom sauce:
1. Pre-heat oven to 180C
2. Cut the cauliflower into 1.5cm thick steak, coat them in olive oil and season before putting them in the oven.
3. While the cauliflower is cooking, heat up frying pan with oil and soy sauce and gently fry the garlic and shallots until soft.
4. Stir in the seaweed, sliced mushrooms and spices and simmer for about 10 mins.
5. Serve sauce on top of the cauliflower steaks when ready.
Try to use one hand to dip your cauliflower florets in wet mixture and the other for the dry mix: this way you won’t make too much of a mess as the mix will stick to your hands.
Make sure to keep the stalk and cut the cauliflower steaks thickly to ensure that it retains its shape, otherwise it will crumble off and and you’ll just have florets everywhere!
Always soak dried seaweed and don’t be put off by its smell, it will be delicious when cooked properly.