Cauliflower steaks with warm asparagus dressing
Cauliflower steaks are seared and roasted, topped with a warm asparagus dressing made with garlic, pistachios, and lemon. This flavourful dish is perfect as a vegetarian main course or a side.
Cook time 30 min
Prep time 15 min
Ingredients:
2 tbsp butter1 tbsp olive oil
1 cauliflower
1.50 lb asparagus
2 tbsp pistachio nuts
2 garlic cloves
1 tbsp lemon juice
2 tbsp lemon zest
Cauliflower steaks with warm asparagus dressing offer a delightful and nutritious way to enjoy both of these vegetables. This dish is not only visually appealing but also rich in flavors, complemented by the tangy and nutty dressing. Perfect for a vegetarian main course or a side dish, this recipe is sure to impress.
Instructions:
a. Remove the outer leaves from the cauliflower and trim the stem end.
b. Cut the cauliflower head into 1-inch thick slices to create "steaks." You should get about 3-4 steaks from one large cauliflower.
3. Cook the Cauliflower Steaks:
a. Heat the butter and olive oil in a large ovenproof skillet over medium-high heat.
b. Once the butter has melted and is bubbling, carefully add the cauliflower steaks to the skillet.
c. Season with salt and pepper to taste.
d. Sear the cauliflower steaks for about 3-4 minutes on each side, until they are golden brown.
a. Transfer the skillet to the preheated oven.
b. Roast the cauliflower steaks for 20-25 minutes, until they are tender and cooked through.
a. While the cauliflower is roasting, trim the woody ends off the asparagus.
b. Cut the asparagus into 2-inch pieces.
a. Bring a pot of water to a boil.
b. Blanch the asparagus pieces in the boiling water for 2-3 minutes, until they are bright green and tender-crisp.
c. Drain and set aside.
a. In a medium skillet, melt the remaining 1 tablespoon of butter over medium heat.
b. Add the minced garlic and sauté for about 1 minute until fragrant.
c. Add the blanched asparagus to the skillet and toss to combine.
d. Stir in the chopped pistachio nuts, lemon juice, and lemon zest.
e. Season with salt and pepper to taste and cook for an additional 2-3 minutes, until the asparagus is warmed through and the flavors are well combined.
a. Once the cauliflower steaks are done roasting, remove them from the oven.
b. Place the cauliflower steaks on a serving platter or individual plates.
c. Spoon the warm asparagus dressing over the top of each cauliflower steak.
Cooking cauliflower steaks with a warm asparagus dressing results in a delicious and visually stunning dish that will impress both your family and guests. The combination of roasted cauliflower, tender asparagus, and a zesty, nutty dressing creates a harmonious blend of flavors and textures. Enjoy your meal as a healthy and gourmet experience!
Cauliflower steaks with warm asparagus dressing FAQ:
Cauliflower steaks should be seared for about 3-4 minutes on each side in a skillet and then roasted in the oven for 20-25 minutes until they are tender and golden brown.
The cauliflower steaks are done when they are tender to the fork and golden brown on the outside. If you can easily pierce them with a fork, they are cooked through.
Yes, leftover cauliflower steaks with asparagus dressing can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
You can substitute pistachios with other nuts such as walnuts or almonds, or omit them for a nut-free version of the dish.
Trim the woody ends off the asparagus and cut them into 2-inch pieces before blanching in boiling water for 2-3 minutes until bright green and tender-crisp.
Cooking Tips:
- Preheat your oven: Make sure to preheat your oven to 400°F (200°C) before starting the preparation. This ensures that the cauliflower steaks cook evenly and develop a nice roasted flavor.
- Cutting cauliflower: Slice the cauliflower into thick steaks, about 1 inch (2.5 cm) thick. Cutting too thin might cause them to break apart while cooking.
- Use fresh asparagus: Choose fresh, firm asparagus stalks for the best texture and flavor.
- Tenderize the asparagus: For the dressing, blanch the asparagus quickly in boiling water for 2-3 minutes before combining with other ingredients to ensure they remain tender but crisp.
- Season generously: Season the cauliflower steaks with salt, pepper, and any of your favorite spices before roasting to enhance flavor.
- Alternative nuts: If you don't have pistachios, you can substitute with almonds, pine nuts, or walnuts for a different but still delicious crunch in the dressing.
- Garnishing: Garnish the finished dish with extra lemon zest and chopped pistachios for an aesthetically pleasing presentation.
Nutrition Facts
8 ServingsCalories 100kcal
Protein 4.90g
Carbohydrates 10g
Fiber 4.44g
Sugar 4.08g
Fat 7g
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