Last week I introduced you to Annelies Zijderveld’s new cookbook, Steeped: Recipes Infused with Tea. As promised, today I am sharing a recipe from the cookbook with permission of the publisher, Andrews McMeel. The tea in this recipe is used to make a sauce that will later be poured over the cauliflower for an added smoky flavour. An umami sauce is a savoury flavour that will make your mouth water. This tea umami sauce will surely enhance every bite in this recipe. Get your Lapsang Souchong tea ready!
In the introduction note of this recipe Annelies states, “my impulse visit to Blue Hill in New York City left an indelible imprint. The crown jewel—surpassing even the dessert course—involved a cauliflower steak the size of a dinner plate, crisped on the edges and luscious under the weight of my fork. This recipe is my homage to that evening.”
- 2 heads cauliflower, rinsed and patted dry, sliced into 4 steaks 1½ inch thick
- 4 tablespoons safflower, grapeseed, or other neutral oil
- ¼ cup lapsang souchong tea, brewed and cooled (1 teaspoon loose, finely ground)
- ¼ cup tahini
- 1 tablespoon liquid aminos or organic soy sauce
- 1 tablespoon maple syrup
- ½ teaspoon coarsely ground black pepper
- Sumac, for garnish (optional)
- 2 tablespoons chopped fresh parsley, for garnish (optional)
- Place an 18-inch sheet pan on the middle oven rack. Preheat to 450°F. Position a foil tent on a plate near the stove.
- Place a 2-quart fry pan over medium-high heat for 1 minute. Swirl in 2 tablespoons oil to coat.
- When the pan begins smoking, use tongs to carefully place (it may splatter) one steak in the hot oil. Sear 2 minutes.
- Turn and sear the flip side 2 minutes. Transfer the steak to the plate and cover with the foil tent. Repeat with the other steaks, adding oil as needed.
- Once all the steaks have cooked, arrange them on the preheated sheet pan, making sure no sides are touching. Bake 10 minutes.
- Whisk the tea with the tahini, liquid aminos, maple syrup, and pepper. Pour the umami sauce over the steaks.
- Sprinkle with sumac and chopped parsley, if using.
- From Steeped: Recipes Infused with Tea by Annelies Zijderveld, Andrews McMeel Publishing, LLC.