Cauliflower steaks with warm asparagus dressing

Cooking Vegetarian Cauliflower steaks with warm asparagus dressing

Cauliflower makes a surprisingly hearty replacement for steaks in this tasty vegetarian dinner recipe.

Lables: Low carb Low kilojoule Low sodium Low sugar Lower gi Vegetarian Egg free Fish free Gluten free Lactose free Shellfish free Soy free Wheat free
  1. Preheat the oven to 180C/160C fan forced. Heat 10g of the butter and half the olive oil in a large non-stick frying pan over medium heat. Add 1 cauliflower piece to pan. Cook, carefully turning, for 3 minutes or until golden. Transfer to a lined tray. Season. Repeat with another cauliflower piece. Heat another 10g butter and remaining olive oil in the pan, and repeat with the remaining cauliflower. Roast cauliflower for 15 minutes or until tender.
  2. Meanwhile, heat the extra virgin olive oil and remaining 20g of butter in the pan over medium-high heat. Add the asparagus, pistachio and garlic. Stir for 2 minutes until the asparagus is tender-crisp. Stir in the lemon juice. Season.
  3. Place the cauliflower on a platter. Spoon over asparagus mixture. Sprinkle with lemon zest and serve.

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40g butter, or 2 tbsp oil
2 tbsp olive oil
2 heads cauliflower, each cut down through stalk and trimmed into two 2cm-thick slices
1 tbsp extra virgin olive oil
2 bunches asparagus, tips removed, cut diagonally into 1cm thick slices
2 tbsp chopped pistachio kernels
1 garlic clove, thinly sliced
1 tbsp lemon juice
1 lemon, zested

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Vegetarian
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