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Cauliflower Steaks with Green Tahini

  •  Cooking time 
     
    15 min
  • Preparation time 
     
    15 min
  • Servings
     
    Portions 4
recipe image Cauliflower Steaks with Green Tahini

Ingredients
 

  • 3 tablespoons Flora™ Plant Butter Salted
  • 1 large head cauliflower, sliced into 4 steaks
  • 3/4 cup coarsely chopped fresh herbs, we used dill, parsley and cilantro
  • 1/2 cup tahini
  • 1/2 cup fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic
  • kosher salt
  • 1/3 cup warm water
Energy (kcal)345 kcal
Energy (kJ)1442 kJ
Protein (g)7.1 g
Carbohydrate incl. fibre (g)13.7 g
Carbohydrate excl. fibre (g)10.4 g
Sugar (g)2.1 g
Fibre (g)3.2 g
Fat (g)31.6 g
Saturated fat (g)4.8 g
Unsaturated fat (g)25.4 g
Monounsaturated fat (g)15.1 g
Polyunsaturated fat (g)10.3 g
Trans fat (g)1.6 g
Cholesterol (mg)0 mg
Sodium (mg)76 mg
Salt (g)0.19 g
Vitamin A (IU)575 IU
Vitamin C (mg)50.8 mg
Calcium (mg)73 mg
Iron (mg)1.86 mg
Potassium (mg)434 mg

Instructions
 

  1. Melt Flora Plant Butter in a wide, heavy bottomed frying pan over medium heat. Add cauliflower steaks in an even layer (you will probably need to work in batches) and season with salt.
  2. Sear cauliflower until the bottom is well caramelized, about 5 minutes. Flip and do the same to the other side. If the pan looks dry after flipping, or when adding more cauliflower, add a bit more Flora butter. Remove to a warm platter.
  3. In a blender, puree herbs, tahini, lime juice, olive oil, garlic and a big pinch of salt until the mixture is smooth. With the blender running, slowly add 1/3 cup warm water until incorporated. The sauce should be drizzleable, but thick and luscious. If it too thick, add more water, one tablespoon at a time.
  4. Check seasoning and add more salt if desired. Transfer to a small bowl and serve along side the warm cauliflower steaks topped with fresh herbs or micro-greens.