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Cauliflower ‘steaks’ with pesto


Cauliflower ‘steaks’ with pesto

Ingredients 20
Servings 4
Time 20 min

Ingredients

  • 1-2 heads cauliflower, cut into 3mm slices
  • 180
    ml
    soy sauce
  • 80
    ml
    olive oil
  • 30
    ml
    tomato sauce
  • 30
    ml
    grated lemon
  • 5
    ml
    lemon juice
  • 5
    ml
    ground cumin
  • 5
    ml
    ground coriander
  • 5
    ml
    paprika
  • 5
    ml
    dried thyme
  • 250
    ml
    fresh parsley
  • 250
    ml
    fresh coriander
  • 125
    ml
    walnuts, toasted
  • 1 habanero chilli, deseeded and chopped
  • 2,5
    ml
    crushed garlic
  • 5
    ml
    lemon juice
  • 180-250
    ml
    olive oil
  • 30
    ml
    nutritional yeast (not instant yeast)
  • fresh coriander to garnish (optional)
  • baked potatoes
 

Method

About 30 min
 

1 ’Steaks’ Arrange the cauliflower slices in a single layer in a dish. Mix the rest of the ingredients and pour over the cauliflower. Marinate for at least 45 minutes at room temperature.

2 Halfway through the marinating time preheat the oven to 180°C. Grease a baking sheet with nonstick spray.

3 Arrange the cauliflower on a baking sheet and bake for 15-20 minutes, brushing with marinade occasionally, until done but still fairly crunchy.

4 Heat a griddle pan and quick-fry the cauliflower on both sides until lightly charred.

5 Pesto Put all the ingredients in a food processor and pulse until smooth.

6 To serve

Spoon pesto over the cauliflower , garnish with coriander (if using) and serve with baked potatoes.

 

 

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