We’re determined to fight food waste! Take the humble cauliflower: did you know that you can use the leaves as well as the florets? We did! Allow us to share with you this fabulous, zero waste, cauliflower steak recipe which is healthy for both you and the planet.
Details
Servings
4 servings
Prep time
5 minutes
Cooking time
15 minutes
Dietary
Plant-Based / Vegan, Gluten-Free
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Ingredients
- Cauliflower Steak
1 large Head of Cauliflower with leaves
2 Lemons
4 tbsp Olive Oil
Salt and Pepper
6 Brazil Nuts
- For the pepper sauce
2 Red Bell Pepper
1 tbsp Smoked Paprika
1 Garlic Clove
Juice of Half Lemon
10 Leaves Fresh Coriander with stem
Olive Oil
1 tbsp Cumin
1 Red Chilli
Method
- Wash the cauliflower well and cut the central part with the stem into 4 slices at least 1 cm thick. Do not remove the outside leaves.
- Place the cauliflower on a very hot nonstick grill pan and cook each side for 3 or 4 minutes.
- Add 1 tbsp oil salt and pepper and cook for further 2 minutes each side or until is soft and the characteristic lines of the grill have formed.
- Meanwhile roast in the oven at 180C the bell pepper, the fresh red chilli and the garlic.
- When soft and well roasted only remove the green stem from the pepper and blend with the garlic, cumin, paprika, fresh coriander and lemon juice using a kitchen stick blender or a liquidizer.
- Adjust salt and pepper and serve with the cauliflower steak.
- Whisk the 4 tbsp olive oil with half juice of lemon and a pinch of salt and drizzle on the steak.
- Toast the brazil nuts, cut in small pieces and top the dish to add texture and flavor.
- Optional, serve with a side of florentino cauliflower lightly sauté` with oil chilli and garlic.