43 - Roasted Cauliflower Steaks

From Prep to Plate
INGREDIENTS
2 pcs cauliflowers
For the cauliflower spread
0.02 lbs/10 grs smoked paprika
8 tbsp olive oil
salt to taste
For the hummus
0.88 lbs/400 grs chickpeas
0.55 lbs/250 grs baby beetroots
100 ml water
1 clove of garlic
50 ml lemon juice
0.26 lbs/20 grs tahini
1 gr sea salt flakes
For the zhoug
1 pack of parsley
1 pack cilantro
1 pack mini red chard
1 pack mini red chard
1/4 green jalapeño
2 tsp cumin
juice of one lemon
1 tbsp olive oil
10 ml water
0.002lbs/1 gr salt
0.002lbs/1 gr salt
For plating
1.10 lbs/500 grs pine nuts
1.10 lbs/50 grs mini sprouts
PREPARATION
1- Take off the green leaves of the cauliflower.
2- Cut cauliflower steaks lengthwise.
3- Brush the cauliflower steaks with smoked
paprika from both sides mixed with olive oil.
4- Take the steaks to medium grill, 15 minutes
each side.
5- Season the baby beetroots with olive oil
and wrap in foil.
6- Roast baby beetroots in ember for about 13
minutes.
7- For the hummus: once beetroots are ready,
mix with chickpeas, tahini, garlic, lemon juice
and sea salt flakes. Blend it all until puree.
8- For the zhough: mix parsley, cilantro, mini
red chard, green jalapeño, cumin, water,
lemon, olive oil, salt, pepper, and crush with a
morter.
9- Toast pine nuts on a griddle with olive oil
for about 10 minutes each side on medium
heat.
10 - For plating: spoon hummus over the plate,
add roasted cauliflower steaks on top, add
zhoug, mini green sprouts, and finish with
toasted pine nuts and olive oil.
Disclaimer
Product specifications, features, and appearance may change without prior notice. Actual products may vary slightly from the images shown due to ongoing improvements or variations in materials and finishes.