Roasted cauliflower steaks with herb salad

Roasted cauliflower steaks with herb salad

Total: 4 hr 20 Min. | Active: 30 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / person: 434 kcal
, Fat: 32 g
, Carbohydrate: 22 g
, Protein: 11 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Labneh

1 garlic clove
450 g plain greek yoghurt
¾ tsp salt
a little pepper

To prepare the cauliflower

1 cauliflower (approx. 1 kg)

To marinate the cauliflower

3 tbsp honey mustard
4 tbsp olive oil
1 tsp smoked paprika
1 tsp curry powder
1 tsp salt
a little pepper

Herb salad

2 tbsp lemon juice
2 tbsp olive oil
salt and pepper to taste
2 bunches mixed herbs (e.g. flat-leaf parsley, dill or mint)
3 tbsp hazelnuts
3 tbsp light sultanas
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How it's done

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Labneh

Mince the garlic into the yoghurt, season, pour into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for at least 3 hrs., squeezing out the yoghurt mixture 2-3 times.

To prepare the cauliflower

Remove the outer leaves, cut off the stalk. Cut the cauliflower into sixths.

To marinate the cauliflower

Combine the mustard with all the other ingredients up to and including the pepper. Place the cauliflower steaks on a baking tray lined with baking paper, rub in the marinade.

To roast

Approx. 50 mins. in the centre of an oven. Remove.

Herb salad

Combine the lemon juice and oil, season. Tear the herbs. Coarsely chop the nuts, dry-roast the nuts in a frying pan until golden brown.

Mix the sultanas, herbs and nuts into the sauce. Serve the labneh on plates or on a platter, place the cauliflower steaks on top and then add the herb salad.

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