Today’s trending vegetable is undoubtedly cauliflower. I can’t think of anything you can’t make with it: rice, pasta, cheese sauce… Another hip dish is cauliflower steak. A juicy, oven baked slice of cauliflower, but that’s where the analogy ends. Don’t get me wrong, I love me a nice beef steak, but I wanted to try my hand at this vegan option. After perusing Pinterest I just thought to myself that 45 minutes of oven time alone just isn’t worth the hassle. So I created a recipe that takes half the time!
Then the question was what to pair it with. French fries & mayo didn’t seem like a good idea, because they go with real steak. :-p To stick to the vegan theme, I opted for chickpeas with an olive tapenade for a dip.
Top tip of the day: be extra careful not to get olive seeds in the tapenade. It’s not great as far as texture goes and it’s a proper blender-killer! 🙂
But nevertheless, this cauliflower steak is a winner. It’s nice and Mediterranean, perfect for a light lunch during hot days and, uhm, ready before you know it! 😉
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Caroline’s Tip: bake the leftover cauliflower along with the steaks, so you get a 2-person portion!
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Have fun cooking and… bon appétit! 🙂