Because Yaji is bae. And is delicious on almost every single thing – even white chocolate. Which is chocolate (argue in your back garden)!
I’ve wanted to make cauliflower steaks since I came across the stunning recipe on Food52.
And I did. And made it tres Nigerian with the addition of suya spice – yaji. What the yaji does is contribute peanutyy, spicy, smoky flavours.
Here’s what you do.
Heat up your oven to 180°C, about 350°F.
Set your cauliflower right way up and then with a sharp knife, cut two 1-inch-thick slices of cauliflower from top to bottom.
Brush cauliflower steaks with some oil – I used vegetable (?) and sprinkle yaji on both sides. 
Be sure to admire the beauty of brown and tan against creamy white. 
Heat up a skillet – any chance to bring out my cast iron is great :). Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. 
Once a nice crust has formed, remove from stovetop and set the skillet in the oven. Bake steaks until tender, about 10 minutes.
I served mine with zobo pepper sauce. Oh my, what a delight. I’m thinking it would work great with my scent leaf dip. Will definitely be making this again!
I just discovered you. I am entranced. I am a white-skinned human of the Great Plains in the United States, whose kin are from the South. I was raised on black-eyed peas, greens, cornbread. I want to discover and relish in the connections between the gorgeous foods of Africa, and how they influence what we eat in the west. My great sorrow is how these recipes originally got here. Thank you for all you are doing.
Love the simplicity of this recipe 🙂
Well done.
Thanks dear