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.”
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I love cauliflower steaks… I’ll have to try them this way!
You won’t regret it! 🙂