Umami Cauliflower Steaks With Crispy Leeks

Preheat the oven to 180°C. Place a large baking
sheet on the middle oven shelf.

Mix together the umami sauce ingredients and set aside.
Place a frying pan/skillet over a medium-high heat and
coat with 2 tablespoons of the olive oil. When the pan is
smoking, add one steak into the hot oil at a time. Sear on
each side for 2 minutes. Repeat with the other steaks, adding
oil as needed. Arrange the seared steaks on the preheated
baking sheet. Brush with the umami sauce and bake in the
oven, basting every 10 minutes, for 25–30 minutes.

Meanwhile, for the crispy leeks, trim off the dark
green parts, then thinly slice the white and light green parts
of the leek into long julienne strips. Rinse, drain and pat dry.
In a small saucepan heat the oil over a medium-high heat
(it should reach a depth of about 2.5 cm) until it’s
between 160–175ºC on a thermometer. Reduce
the heat a little to keep the temperature steady. Add a small
handful of the leeks to the oil. Fry the leeks, stirring often
with a metal slotted spoon, until the oil is barely bubbling
and the leeks are light golden brown, 1–3 minutes. Let the
oil come back to temperature before frying the next batch.

Drain on paper towels. Sprinkle lightly with salt while still
hot. Let cool to room temperature.

Mix together the dressing ingredients and serve the
steaks with Asian-style salad, drizzled with the cooking
juices and dressing and topped with the crispy leeks.