Cauliflower ’Beef’

65
The ancient Masters
didn’t try to educate the people,
but kindly taught them to not-know. When they think that they know the answers,
people are difficult to guide.
When they know that they don’t know,
people can find their own way. If you want to learn how to govern,
avoid being clever or rich.
The simplest pattern is the clearest.
Content with an ordinary life,
you can show all people the way back to their own true nature.

How do we make Cauliflower ‘Beef’?….. Not knowing.

Simple is the best pattern. You cut the head of cauliflower, after trimming it, into 3 to 4 slices, depending on its inner nature.

Show this vegetable its own true nature.

Cauliflower ‘Beef’ Recipe

Cauliflower Steaks

makes 4 steaks

1 Cauliflower head
½ T Vegetable Oil
pinch of Sea salt
pinch of Black pepper

100 g Oyster mushrooms
100 g Aroma mushrooms
100 g Champignon mushrooms
finely minced parsley
1 T Plant Margarin
1 T Olive oil
pinch of Sea salt
pinch of Black pepper

4 Tomatoes, chopped in 1 cm dice
1 Red onion, chopped in 1 cm dice
2 Garlic cloves, finely minced
1 lemon, zest and juice
1 T olive oil
½ cayenne chilli pepper powder
pinch of Sea salt
pinch of Black pepper
finely chopped chives, parsley and basil

2 Yellow onions, cut in strips
½ T vegetable oil
½ T plant margarin
salt, pepper
1 t sugar

Carmelized Onions:

1. Peel and cut the onions in thin, approximately ½ mm slices
2. Fry in the oil and margarine
3. Add the salt, pepper and sugar
4. Fry while turning regularly until onions are soft and light golden brown.

Tomato Crudo:

1. Chop the tomatoes, onions and garlic
2. Mix in a bowl with the lemon zest, olive oil, lemon juice, chilli powder, salt and pepper
3. Add the herbs
4. Refrigerate, covered in plastic wrap

Mushroom Mix:

1. Slice the aroma mushrooms and regular mushrooms in boats. approximately cutting each mushroom in 8.
2. Rip the oyster mushrooms into long strands.
3. Fry the mushrooms together with the margarine, oil and salt and pepper
4. Add the herbs halfway through.
5. Fry until lightly golden brown and slightly reduced in size.
6. Retain the liquid

Cauliflower:

1. Wash the cauliflower heads, trim the outer leaves and remove the core. Slice into 3/4-inch-thick slices. The outer slices will likely fall apart – you can simply roast them with the cauliflower steaks. Plan on getting 3 cauliflower steaks out of each cauliflower head.
2. Warm a flat grill or frying pan over medium high heat. Fry the Cauliflower Steaks in oil until lightly golden brown, turning over half way through.
3. Place the Steaks on a baking tray lined with parchment paper or silicon mats.
4. Place in the oven at 200 C for 15 minutes.
5. Remove and plate the Steaks

Finish:

1. Place 1 steak on each plate
2. Top with the warm mushroom mixture, about 60 grams
3. Top with the carmalized onions, about 10 grams.
4. Finish by topping with the cold tomato crude sauce, about 1.5 dl each