Cauliflower steaks are very quick and simple to make, and yet, they are incredibly healthy and delicious. They do not require any special knowledge or rare ingredients, and therefore are a great meal idea at any time. Cauliflower is also a great nutritious substitute for grains, especially for the people looking for an alternative low on carbs. You can also mix and match different seasonings to give the steaks your own personal twist.
Ingredients:
• 1 large cauliflower (4 steaks)
• 5 tbsp olive oil
• 1/4 lemon & zest
• 1/2 lime & zest
• 1 garlic clove, chopped
• smoked paprika
• salt
• fresh coriander
Instructions:
Oil baste:
Pour olive oil into a mixing bowl.
Add the lemon/lime juice and garlic.
Whisk it together and leave it aside.
Steaks:
Remove the outer green leaves of the cauliflower, but be careful not to remove its core.
Put the cauliflower upright (so that it stands on the core) and cut strips about 1 inch thick through the middle straight through the bottom.
Brush the oil baste on both sides of the steaks and season with paprika and salt.
You can also add lemon and lime zest.
Place your steaks one at a time in a hot griddle pan and cook them for 6 minutes on one side.
Flip over and cook for 5 minutes on the other side.
After they are done cooking, put the steaks into a baking tray, put some aluminum foil over them, and bake them for at least 25 minutes on 375F/190° (you can bake them a bit longer to make sure they are soft and caramelised).
Serve with coriander and lemon/lime juice.
Tips and ideas:
While the steaks are cooking on the first side you put down, you can season the other side if you have not already. That way, you will ensure that no spices get lost.
If you prefer your food on the spicier side, you can experiment with any other spices that you like – black pepper, red pepper flakes, garlic powder, etc. If you add cumin and cayenne, that will give your meal a Latin twist, and curry, turmeric and garam masala will give your meal a taste of India. Different dried herbs are also an option – oregano, basil, parsley, rosemary, thyme, etc.
This meal can be kept in the fridge for up to four days in an airtight container. When reheating, use the lower setting on the microwave.
Images – https://www.youtube.com/watch?v=Hd4zqUFMSuw
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