Directions:

• Preheat oven to 385 and fire up the grill
• Season cauliflower steak with a dash salt, pinch cumin, pinch dried parsley and a dash or two of cayenne for color and spice
• On cookie sheet, bake cauliflower steak for 25-30 minutes at 385. Then flip and baked another 15 minutes - both sides should be lightly golden brown
• Meanwhile, chop shallots and sauté in 1 tbsp oil on stove top on medium high. Cook until translucent.
• Add water and cauliflower florets and a dash of salt to the pan with shallots. Cover pan and simmer on high for about 15 minutes or until cauliflower is soft.
• Once cauliflower is soft, use blender or food processor to puree mixture, adding curry powder and 1 tsp cumin. Blend until smooth, adding oil if needed to reach the right consistency.
• Salt and cumin your filet
• Put asparagus and filet mignon on the grill
• Cook the filet 4 minutes per side.
• Grill the asparagus for 7 minutes, rotating once
• Using a large, heaping spoon, dallop the curry cauliflower sauce on one edge of the plate and streak the sauce in an S-like pattern towards the other side. Repeat, on the opposite side, forming a ying-yang like symbol of sauce on 1/2 the plate.
• Lay the cooked cauliflower steak on top of the curried cauliflower puree
• Slice the filet and plate on a diagonal across the cauliflower steak
• Top with pickled onions and cilantro. Garnish with red pepper coulis.
• serve and enjoy!