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Mielie Pap Cauli-Steaks with Peppadew Smoortjie

35 Minutes
6 Servings
15 Ingredients

Description

This Mielie Pap Cauli-Steaks with Peppadew Smoortjie recipe presents a contemporary twist on a classic South African staple. It’s an amazing vegan braai dish that marries tradition and innovation.  At the heart of this plant-based creation are the cauliflower steaks, transformed by a shisanyama-inspired seasoning that captures the essence of smoky fireside gatherings. The fragrant blend of spices infuses the cauliflower with a unique depth of flavour, reminiscent of the cherished moments spent around the braai. But that's just the beginning; the true magic unfolds as the cauli-steaks are coated in a golden Mielie Pap crust, offering a delightful contrast of textures that pay homage to South Africa's staple food. Completing this culinary masterpiece is the Peppadew smoortjie – a vibrant, tangy relish that adds a burst of flavour and colour to the dish. With its harmonious blend of sweet and spicy notes, the smoortjie encapsulates the spirit of South African cuisine, where a myriad of tastes come together to create a harmonious blend.

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Directions

1. Light your kettle braai fire. For the cauliflower steaks – if using braai planks, do as instructed on the packaging. Remove and wipe.

2. Whisk plant-based milk and flour in a bowl into a thick dough.

3. Combine the maize meal, shisanyama spice, salt and pepper and mix into the dough mixture. Leave a bit aside for dusting.

4. Dunk or brush the cauliflower steaks carefully in the wet dough and coat or dust with the seasoned maize meal.

5. Place the cauliflower steaks on the braai planks and place over medium coals. Close the lid of the kettle braai and braai for 30 – 35 minutes, or until cooked through and crisp.

6. While your steaks are braaing, sauté the onions and garlic in olive oil until soft and golden. Add the tomato paste and fry for a minute to combine the flavours. Stir through the canned tomatoes, rosemary and peppadews, and simmer for 10 minutes.

7.Add stock and simmer for a further 15 – 20 minutes, stirring often, until the sauce has reduced. Adjust seasoning and set aside.

8. Serve pap crusted cauli steaks with the Peppadew smoortjie.

Ingredients

  • 2 – 3 large heads of cauliflower; sliced into steaks
  • Braai smoking planks or braai mat

 

For the Batter:

  • ⅔ cup (160ml) plant-based milk
  • ½ cup (125ml) flour
  • 1 – 1 ½ cup (250ml – 375ml) maize meal (pap)
  • 2 tsp. – 1 tbsp. (10 – 15ml) shisanyama spice
  • Salt and pepper

 

For the Peppadew Smoortjie:

  • 2 onions; finely chopped
  • 2 – 3 garlic cloves; crushed
  • ¼ cup (60ml) olive oil
  • ¼ cup (60ml) tomato paste
  • 2 x 400g can tomatoes
  • 2 tsp (10ml) chopped rosemary
  • ¼ cup (60ml) Peppadews; finely chopped
  • 1 cup (250ml) vegetable stock
  • Salt and pepper