Inspired by the meal I had at the Coin Laundry and making a real effort to do Meat Free Mondays (and make them a bit more interesting than just pasta and pesto) I decided to make my own roasted cauliflower steak. It was very straightforward so I’m not going to bother writing a whole recipe, but if this is a dish that you’ve never come across before then you might find it a nice change.
Take a cauliflower and slice through the middle to cut in half. If you want you can try slicing it into three to make flatter ‘steaks’, but my cauliflower was quite small and I didn’t think this was going to work.
Line a roasting pan with foil, and either rub the cauliflower with olive oil or spray with Fry Light if you are being really healthy. You can add any herbs and spices you like – sumac (commonly used in Middle Eastern cooking, available in supermarkets) works really well with cauliflower, as does coriander and cumin. A light sprinkling of salt also helps bring out the flavour.
Roast in a preheated oven at 175C for about 25-30 minutes until the cauliflower is tender and browned.
To serve, I simply crumbled up some stilton cheese and sprinkled it over the top. This is a good way of using up leftover cheese from Christmas on a healthier dish!
I served it with quinoa – serving it with another vegetable on the side seemed odd but it needed something. I’d also recommend trying couscous, especially if you go with a more Middle Eastern seasoning.
I'm sending this to Extra Veg, hosted by Helen at Fuss Free Flavours and Michelle at Utterly Scrummy.
I'm also sending this to Meat Free Mondays, hosted by Jacqueline at Tinned Tomatoes.
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