Who said steaks can only mean meat? Since cauliflower steak’s rise to fame as a vegetarian protein alternative a few years ago, 100% plant-based steaks continue to give regular steaks serious competition with a range of delicious flavour and texture combinations.
Chef's note:
Frozen broccoli florets can be substituted for fresh broccoli, but require a longer roast time. Not only is frozen broccoli less expensive, it cuts down on prep time and has a nutritional value that is just as high as fresh broccoli.
Ingredients:
- 3 tablespoons of Boombay's Sweet Mustard Dip & Spread
- 1 small Broccoli
- 3 to 4 Potatoes
- 3 tablespoons of Fresh Cream
- 2 tablespoons of Butter
- Salt to taste
- Pepper to taste
Products Used:
1
Prep
- Wash the broccoli and blanch it in salted water
- Let the broccoli cool down to room temperature before cutting it into thick slices that resemble a steak
- Wash the potatoes, prick them and boil them in salted water
- Peel the potatoes and mash them with a potato ricer
2
Cook
- Preheat the oven to 180°C
- Rub the broccoli with oil, salt and pepper before roasting it brown and fork-tender
- Heat a pan on medium heat and add butter before adding in the roughly mashed potatoes and cream
- Season the mash with salt and pepper
- Take a big plate and smear our Sweet Mustard Dip & Spread on it
- Arrange the potato mash and broccoli steak on the plate before drizzling over our Sweet Mustard Dip & Spread