Cauliflower steak with a basil tomato sauce, parsnip purée and a almond and coriander salsa

 

Gone are those days where we have people that say vegetarian dishes are boring, today i have something that might make you think twice about vegetarian meals. Try our recipe and feel free to post a comment 

Ingredients : 

• Cauliflower
• Tomatoes
• Parsnips
• Almond
• Coriander
• Red Onion
• Basil pesto
• Lemon juice
• Salt & pepper
• Garlic
• Butter
• Vegetable stock
• Butternut
• Tomato puree 

Method :

Cauliflower flower

• Take a whole cauliflower and cut into 5cm steaks
• Heat up a pan and add butter, rosemary and thyme and the cauliflower into the pan
•Fry for 5 minutes and add vegetable stock into the pan and cover the pan with foil and put into a 350°c oven for 10 minutes

USE A OVEN SAFE PAN

Almond and Coriander Salsa 

• Dice red onions into 3mm shapes
• Finely chop coriander and add into a bowl
• Half Cherry Tomatoes and add into the bowl
• Take a pan and toast the almonds and slice them and add into the bowl
• Add lemon juice and basil pesto into the bowl
• Mix well and season with black pepper and salt

Parsnip purée 

• Peel and cut the parsnip and butternut
• Add cinnamon, butter and syrup and wrap with foil
• Add into a 200°c oven for 10 minutes
• Put the vegetable into a blender and blend with vegetable stock
• finish with vegetarian butter 

Basil tomato sauce 

•  Take an oven tray and add tomatoes, red pepper and garlic 

• Drizzle the ingredients with olive and add salt and pepper 

•Bake for 10 minutes and add into a blender 

• blend with vegetable stock and finish with butter