Cauliflower steak

Step 1/6

• 1 tangerine
• 6 leaves sage
• 1 large cauliflower

• citrus zester
• oven
• cutting board
• knife

Preheat oven to 180°C/350°F. Zest half the tangerines. Finely slice sage. Remove leaves from cauliflower and cut two thumb-thick steaks from the middle and set aside. Roughly chop remaining cauliflower.

Step 2/6

• 2 tangerines

• citrus juicer

Juice all the tangerines and add reserved zest to juice.

Step 3/6

• 150 ml rice milk
• 2 cloves
• 3 tbsp olive oil
• salt

• hand blender
• small saucepan
• cooking spoon

Add chopped cauliflower, rice milk, and cloves to a small saucepan. Salt to taste. Cook for approx. 15 min. until cauliflower is soft. Remove cloves and puree until smooth with a hand blender. Stir in olive oil and keep warm.

Step 4/6

• 1 tbsp anise seeds
• vegetable oil for frying

• spatula
• large ovenproof frying pan

In the meantime, heat some vegetable oil in a large ovenproof frying pan. Fry cauliflower steaks over medium heat for approx. 4 - 6 min. on each side until nicely browned. Sprinkle with sage and anise.

Step 5/6

• oven

Transfer cauliflower steaks to preheated oven and bake at 180°C/350°F for approx. 15 – 20 min.

Step 6/6

• salt

Serve cauliflower steaks on a bed of cauliflower puree. Drizzle tangerine juice over cauliflower steaks. Salt to taste and enjoy!

Enjoy your meal!