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Crusted cauliflower slices

I don’t often cook Cauliflower because my partner has an aversion to it, however when I’m alone (which lately doesn’t often happen) I take my revenge. I knew what i wanted to cook, and once I found this great looking recipe on Minimalistbaker I used it as a base for my version of the crusted cauliflower steaks.

I really enjoyed the end result and this is something I’ll certainly make again. Next time though, I think I’ll try to go for a nugget like format instead of the Slice. This will allow me to use the whole cauliflower head, and to avoid the passages where I had to carefully move the steaks around hoping they wouldn’t break (which they did). Next week a friend is coming over for a, long long awaited, get together, and this will be on the menu.

Crusted cauliflower slices

Recipe for 4

Prep time: 15-20 min

Cook time: 25-30 min

Ingredients:

  • 1 large or cauliflower or 2 smaller ones
  • 4 tbsp sour cream
  • 4 tbsp milk
  • salt

For the crust:

  • 60 g breacrumbs
  • 4 tbsp walnuts
  • 3/4 tsp garlic powder
  • 1 1/2 tsp smoked parpkika
  • 3 tbsp cornstarch
  • 3/4 tsp salt (plus extra to season the cauliflower)
  • 4-5 tbsp finely grated cheese (I used Gruyère)

Heat the oven at 220°C (fan 200°C), and line a baking tray with parchment paper.

On a chopping board chop the walnuts, alternatively use a food processor. I did it by hand because I didn’t want my walnut pieces to be too small as it looks more rustic this way.

Trim the leaves of the cauliflower, instead the stem should be kept intact. This will make sure your cauliflower slices won’t break. Concentrating on the central part of the cauliflower cut slices that are about 1.5 cm thick. My cauliflower wasn’t too large, and I managed to get three steaks.

Bring water to a simmer in a pan (or if you have a steaming basket us that) and add the slices to cook for 4-5 min. They should have softened just a little, but shouldn’t break. Delicately remove them from the heat and set them aside to cool.

Prepare all the ingredients to crust the cauliflower steaks. In one bowl combine the sour cream and the milk, in a second one place the dry ingredients for the external coating and mix well.

Take one slice of cauliflower and dip it in the sour cream/milk, make sure all the slice is covered. Sprinkle a little salt on the slice. Repeat with the remaining steaks. Now coat each piece with the dry ingredients, and place them on the baking tray.

Bake in the oven for about 20 min.

Serve with a slice of lemon and/or any sauce you prefer.

The post Crusted Cauliflower Slices appeared first on Foodidies.



This post first appeared on Foodidies - In And Out Of My Swiss Kitchen...Foodi, please read the originial post: here

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