Bacon and Cabbage Frittata paint

This recipe proved a great success at one of our IINH get togethers.  Such brave souls – I am so grateful for their generous tasting services and feedback! I hope you enjoy this updated version – it might even become a meat-free menu favourite? 

Serves 4 

Ingredients

  • 700 grams of green (romanesco), purple, white and yellow cauliflower, or just choose one (2 medium cauliflower heads)
  • Small handful of lambs lettuce or purslane
  • 3 tablespoons pomegranate seeds

Marinade Dressing

  • 1 tablespoon raspberry red wine vinegar or sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon maple syrup
  • ¼ teaspoon ground cinnamon
  • Seasoning: Himalayan sea salt and crushed peppercorns

Smokey Aubergine and Yoghurt Chutney

  • 1 medium aubergine
  • 1 teaspoon light tahini
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1 small clove garlic (5 grams)
  • ½ level teaspoon lightly toasted cumin seeds, ground
  • 50-100 ml Greek yoghurt or Soya yoghurt
  • Seasoning: Himalayan salt and cracked black pepper
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

  • Diabetic Friendly

  • Low GI

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Method

  1. To make marinade dressing: Mix all ingredients in a jar and shake until mixed. Set aside until required.
  2. Remove outer leaves from the cauliflower, cut off bottom stem end to create a flat base so you can stand the cauliflower level on chopping board. Resting the cauliflower on the stem, use a large, sharp knife to cut each cauliflower into 3-4 slices of equal thickness (you can keep the ends for another use or just use in this recipe). Lay the cauliflower ‘steaks’ on a flat tray and lightly brush with marinade dressing (keep some aside for drizzling later). Leave to marinate for 30 minutes – 1 hour at room temperature. 
  3. To make aubergine and yoghurt chutney: Pierce the skin of aubergine with a fork and grill it over a hot gas hob, BBQ or electric grill until skin is burnt and flesh of aubergine is soft when you press it. This takes about 15-20 minutes, turning regularly with tongs, till completely charred and collapsed). Transfer the aubergine to a plastic bag and leave to cool. 
  4. Peel off outer skin of aubergine and transfer flesh to a sieve, leave to drain for 20 minutes or squeeze out if in a hurry, transfer flesh to a flat dinner plate and mash with a fork. In a separate bowl add tahini, olive oil, lemon juice, crushed garlic, ground cumin seed, Greek yoghurt and seasoning and gently mix till tahini loosens up. Add mashed aubergine to the bowl and gently mix and season again to taste. (At this stage you can add back a little of the aubergine liquid for a more intense smoky flavour). Drizzle over a little olive oil and set aside until required.
  5. Heat a large char-grill pan to medium-high heat. Place cauliflower steaks on pan and grill 3 minutes each side or until charred and tender. Transfer to a plate and keep warm in a low oven.
  6. To assemble: Place cauliflower steaks on a platter or serving plate, top with the aubergine and yoghurt chutney and lightly drizzle with a little of left-over marinade dressing. Garnish with lambs lettuce and pomegranate seeds.
  7. This little dish can be served hot or slightly warm. Enjoy!

Maggie's Tips

  •  This makes for a super trendy vegan dinner party main course or part of a buffet.
  • Both the scorched cauliflower and smoky aubergine and the yoghurt chutney work well as individual dishes or part of a mezze.
  • This dish can be prepared a day ahead. The cauliflower will need to be slightly heated in the oven before serving.