Cauliflower steak
Difficulty: Easy
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 317 / Protein 9g / Carbohydr. 12g / Fat 25g
Ingredients (2 servings)
1 large head | cauliflower |
150 ml | rice milk |
2 | tangerines |
6 leaves | sage |
2 | cloves |
1 tbsp | anise seeds |
3 tbsp | olive oil |
vegetable oil for frying |
Utensils
citrus juicer, citrus zester, oven, hand blender, small saucepan, cooking spoon, cutting board, knife, spatula, large ovenproof frying pan
Wine Tip
Falanghina
The silky mouthfeel of Falanghina is a wonderful addition to the textural contrast of the cauliflower steak and puree. Its floral, gently honeyed bouquet underscores the citrus, sage, and anise flavors of the dish.
Step 1
Preheat oven to 180°C/350°F. Zest half the tangerines. Finely slice sage. Remove leaves from cauliflower and cut two thumb-thick steaks from the middle and set aside. Roughly chop remaining cauliflower.
citrus zester, oven, cutting board, knife
1 tangerine / 6 leaves sage / 1 large head cauliflower
Step 2
Juice all the tangerines and add reserved zest to juice.
citrus juicer
2 tangerines
Step 3
Add chopped cauliflower, rice milk, and cloves to a small saucepan. Salt to taste. Cook for approx. 15 min. until cauliflower is soft. Remove cloves and puree until smooth with a hand blender. Stir in olive oil and keep warm.
hand blender, small saucepan, cooking spoon
150 ml rice milk / 2 cloves / 3 tbsp olive oil / salt
Step 4
In the meantime, heat some vegetable oil in a large ovenproof frying pan. Fry cauliflower steaks over medium heat for approx. 4 – 6 min. on each side until nicely browned. Sprinkle with sage and anise.
spatula, large ovenproof frying pan
1 tbsp anise seeds / vegetable oil for frying
Step 5
Transfer cauliflower steaks to preheated oven and bake at 180°C/350°F for approx. 15 – 20 min.
oven
Step 6
Serve cauliflower steaks on a bed of cauliflower puree. Drizzle tangerine juice over cauliflower steaks. Salt to taste and enjoy!
salt