I’m sure that Cauliflower Steaks will sound crazy to you as it did to me the first time that I saw a Cauliflower Steaks recipe, but if you haven’t roast cauliflowers before, just try! They are delicious, the texture is amazing, really soft in side and a bit crunchy in the outside. This recipe is amazing, the Cauliflower Steaks are really delicious and the puree is so bright and it is really tasty, I think this is the perfect dinner to make with friends and family!
1 big cauliflower
10 small potatoes
8 small carrots
½ cup of green peas
2 small beetroots
3 cups of coconut milk
Herbs de Provence
4 tablespoons of olive oil
The juice of a lime
Some ground black pepper
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serving Size: 2 serves
1 Put some boiling water with sea salt in a casserole.
2 Take your cauliflower, you will have to cut it to create the Cauliflower Steaks, cut it from the centre as you will get a bigger ones – leave the left overs of the cauliflower in a side as you will use them later for the puree.
3 Peel the potatoes and the carrots and pre-heat your oven to 180C.
4 Add the potatoes to the boiling water and leave it for 5 minutes, then add the carrots, cauliflower and green peas to the boiling water, leave it boil for 7 minutes.
5 In a tray put some greaseproof paper, pour the potatoes, carrots and cauliflower, then add three tablespoons of olive oil on top, the juice of the lime, add the herbs de Provence and some rosemary, let roasting for 15 minutes or so, until the veggies are golden. Once ready turn off the oven and add the green peas.
6 Meanwhile, in a casserole pour the coconut milk and leave it boil, then add the rest of the cauliflower and the beetroot to the boiling coconut milk as well as one tablespoon of olive oil, leave it boil for 10 minutes.
7 Once ready, add the cauliflower, the beetroot, the black pepper and a ¼ of the boiling coconut milk to the blender, blend until to get a smooth and creamy puree.
8 In a plate pour the puree and on top place the cauliflower steak, the carrots, the potatoes and the green peas, ready to eat!