Roasted Cauli Stacks

Inspiration for this delicious vegan dish came from playing a game of Jenga. Just as in the game, it’s essential to check carefully that each layer is securely in place before moving on to the next layer in the stack.

The difference here is that your building blocks are cooked, irregular shaped, seasonal winter veg, rather than geometrically identical little pieces of wood.

The foundation is steamed, shredded Savoy cabbage….

….on top of which is placed a roasted cauliflower steak…

The crowning glory is a rich tomato and black olive sauce, as shown in my main photo at the top of the post. When you’ve built your stack, it’s time to tuck in, before it all comes tumbling down!

Haha, fun and filling, the way fabulous food should be. Here’s your architect’s plan for construction….

Servings

Mains for two adults.

Timings

30 mins to make, including roasting the cauli steaks at 180C.

You Will Need

• 1 cauliflower
• half a Savoy cabbage
• 1 clove of garlic, crushed
• oil
• half an onion
• 2 sticks of celery
• half a red pepper
• 500g carton of tomato passata
• a handful of fresh herbs, torn
• 12 – 15 black olives

Method

1. Prepare the cauliflower steaks. Remove all the outer leaves and any woody bits at the base of the cauli, while keeping the stalks and florets intact and held together.
2. With a large, sharp knife, cut the head of the cauli into 2 halves, or hemispheres. Then take each and, at the largest side, cut a slice, or ‘steak’ about 2cm thick. Keep the remaining, unused florets in a bag in the fridge, to use another time.
3. Switch the oven on to 180C.
4. Bring a pan of water to the boil, and immerse the 2 cauli steaks for about 3 mins. Remove, place on a plate or board, and pat dry with kitchen paper. Take care as they will be hot!
5. Brush both sides of each steak with oil and place on a greased baking tray. Place in the oven for 20 mins, turning each over, half-way through roasting.
6. Cut the Savoy into shreds and place in a steamer basket. Place on top of the saucepan, still with the cauli water inside, and bring back to the boil. Let the Savoy steam for about 12 mins.
7. While the Savoy and cauli steaks are cooking, make the sauce. In a new saucepan, sizzle the garlic in oil, and then add in the onion, celery and red pepper, all chopped. After a few mins, tip in the passata and herbs, and stir.
8. Finally, chop the black olives in half, and chuck in. Leave the sauce to simmer and reduce to a rich consistency. Switch off when the caulis come out of the oven.
9. Serve up a layer of Savoy, topped with one of the steaks, and finally a few spoonfuls of the sauce.

Customise it!

Ok, here’s a challenge for you: can you add a 4th layer? It doesn’t have to be that hard – perhaps some grated parmesan, a sprinkling of nuts and seeds, or a handful of rocket. Whatever you fancy. Give it a try, but go carefully – or it may all come tumbling down! Just like in this classic track by the Stones, from the album Exile on Main Street: Tumbling Dice.