Cauliflower is such a diverse veg. It can be enjoyed raw, poached, fried, baked and puréed. It can also be used to make a pizza base. Its a wonderful source of vitamin c, folate, b-6 and vitamin 6 as well as being a good source of fiber.
The other day the humble cauliflower was turned into steaks and served with chévre cream.
This recipe is very simple and does not take longer than 20 min to make.
Take a cauliflower
Chop into two nice steaks (1 inch thick) or more depending on the size of the cauliflower.
Fry the steaks in a griddle or a frying pan for that nice colour (not necessary though) Drizzle a little bit of oil and add a bit of butter on each steak. Rub salt and pepper on each steak. Place in the oven at 175 c and bake of 10 min
Whilst the cauliflower is cooking, take 100 g of chévre, remove rind, and blitz it up in a blender with 0.5 dl of natural yogurt until smooth. Season after taste with salt.
Serve the steaks on a bed of lettuce of your choice, add chévre cream, sprinkle walnuts over it and top it of with finely grated beetroot.
Voila, and you have a simple dish!
- 1 head cauliflower
- Drizzle of rapeseed oil or olive oil
- 2 tsp butter (optional
- 100 g chévre
- 0.5 dl natural yogurt
Chop two steaks from the cauliflower head (1 inch thick) Fry in griddle pan to get nice colour on the steaks, or place straight on a baking tray. Rub salt and pepper, drizzle a bit of oil and butter on each steak (1 tsp on each steak) Place in the oven on 175 c for 10 min or until cooked.
To make the chévre cream, remove rind from the cheese and blitz it together with 0.5 dl natural yogurt in a blender. Season with a little bit of salt.
Serve the dish with salad of your choice, nuts or seeds and you’re sorted.