Roasted or grilled cauliflower steaks are juicy and tender in the middle with a crisp, lightly charred, caramelized, and crispy outside. Perfect as a versatile vegan side dish or substantial enough for a main. Topped with houmous dressing and glistening pomegranate jewels for a sweet and sour finish.
Ingredients
Cauliflower steaks
2 small cauliflowers
1/3 cup olive oil
3 cloves garlic
salt
black pepper
1/4 tsp chili flakes or to taste
1/2 tsp paprika
1/2 cup chopped parsley
1/2 cup pomegranate jewels
Houmous sauce
1/2 cup houmous
2 tblsp lemon juice
1 tablsp dark maple syrup
2 tsp olive oil
1/2 tsp black pepper, ground
1/2 tsp salt or to taste
water to thin to a pouring consistency. Start with 1 tblsp.
Method
Preheat oven to 200 deg C. Remove any outer layer leaves. Then, soak the whole head in a bowl of salt water (or vinegar water). After 15 minutes or so, rinse the head with cool water and pat it dry.
Chop away the thick protruding stem to create a flat base so it can sit level on your cutting board.
Use a long sharp knife to slice the cauliflower head into 2 cm slices.
Mince the garlic. Then transfer it to a small bowl along with the oil and all seasonings. Mix well.
Using a pastry/silicone brush, liberally brush both sides of the cauliflower steaks.
Place on a parchment-lined baking tray. Roast for 25 minutes in the oven, flipping halfway. The roasted cauliflower steaks are ready when they’re tender in the middle and golden-brown and crisp outside.
Drizzle with sauce, parsley and pomegranate jewels
Cauliflower is an extremely healthy vegetable that’s a significant source of nutrients.
It also contains unique plant compounds that may reduce the risk of several diseases, including heart disease and cancer.
Additionally, it’s weight loss friendly, filling and incredibly easy to add to your diet.
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