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Cauliflower steak

April 6, 2017 By Mandarina Leave a Comment

The cauliflower steak hit internet years ago. It is a creation of Dan Barber, one of the most amazing modern chefs and one of the most dedicated advocates of farm to table concept. Barber uses every part of cauliflower and combines the perfectly roasted parts with a creamy cauliflower puree.

I fell in love with cauliflower steak the first moment I tried it. I love to serve it over hummus for a full and hearty meal. You may serve it as a side dish accompanied by fish or chicken fillet, or just as it is for a quick low-calorie dinner.



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Cauliflower steaks

Author ejona

Yield 2-3 servings

Ingredients

  • 1 big cauliflower head (500-700 g)
  • 2-3 tbs olive oil
  • Salt
  • Pepper
  • 1 cup hummus (optional)
  • Few seeds (sesame & sunflower) to add at the top

Instructions

  1. Heat oven to 220 degrees Celsius.
  2. Use a sharp knife to cut thick slices of cauliflower around 2-3 cm thick. Start from the top center of cauliflower head cutting through stem end.
  3. Brush the cauliflower steaks with olive oil and sprinkle with salt and pepper.
  4. Bake in the preheated oven for around 20 minutes, or until golden brown and crispy at the edges.
  5. Serve it immediately over hummus.

Bake the remaining cauliflower florets also and enjoy as a salad the next day, or put them in soups, or make a cauliflower pizza.

 

Related

Filed Under: Fast & Easy, Recipes, Savory, Super healthy Tagged With: cauliflower, easy recipe, how to make cauliflower steak at home, humus, light dinner, quick dinner, steak, vegan, vegetarian

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Welcome to Mandarina Yum!

mmMy name is Ejona Varangu and I am a full time researcher in the telecommunication industry, and part time food blogger. I blog from a small apartment in Tirana, Albania, where I live with my better half and our two cats Weirdo and Pixel.

I started cooking in late 2013, when I decided to live alone, and I missed the great homemade dishes that my mum prepared, before that, I couldn’t even boil an egg by myself. Little by little I started experimenting with new ingredients and techniques and I loved every single minute of it. Find out more…

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