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Smoked paprika cauliflower steaks recipe
Smoked paprika cauliflower steaks recipe
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Cauliflower steaks soak up aromatic spices and savory chimichurri sauce for a delectable dish.
Ingredients:
  • 2 small cauliflowers
  • 1½ tsp smoked paprika
  • 1.25 gm ground cumin
  • 1 garlic clove, crushed
  • 1 tsp coarsely chopped thyme
  • 72.80 gm olive oil
  • 190g yoghurt
  • 12.00 gm tahini
  • 21.00 gm lemon juice
  • 125.00 ml coarsely chopped coriander
  • 125.00 ml coarsely chopped mint
  • 62.50 ml coarsely chopped flat-leaf parsley
  • 40.00 ml coarsely chopped oregano
  • 40.00 ml red wine vinegar
Instructions:
  • Carefully peel off the outer leaves from both cauliflowers, making sure to keep the core intact. Slice two steaks that are 1.5cm thick from the center of each cauliflower, saving the extra florets for a different recipe.
  • In a bowl, mix together paprika, cumin, garlic, thyme, and oil. Add cauliflower steaks and toss gently until well coated. Season generously.
  • Preheat a chargrill to medium heat. Cook each cauliflower half for 3 minutes on each side until golden brown and tender. Transfer the cauliflower to a plate and cover with foil to keep warm. Repeat with the remaining cauliflower.
  • Mix together the yogurt, tahini, and lemon juice in a medium bowl. Season to taste.
  • Combine coriander, mint, parsley, oil, oregano, and vinegar in a separate bowl and mix well to make the chimichurri.
  • Serve the creamy yogurt mixture on plates, layer with the tender cauliflower, generously drizzle with the flavorful chimichurri sauce, and season to taste.

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