Roasted Cauliflower Steak with Smoked Chili Vinaigrette

Name: Roasted Cauliflower Steak with Smoked Chili Vinaigrette
Yield: 5
Ingredients: 600.0g Cauliflower; 5.0g Knorr Vegetarian Seasoning Powder 1KG; 30.0ml Oil; 5.0g Knorr Pesto Herb Paste; 30.0g Butter; 2.0g Lemon Zest; 100.0g Ice; 100.0g Vinegar; 100.0g Sugar; 2.0g Saffron Powder; 100.0g Cauliflower, chopped into bits; 20.0g Olive Oil; 20.0g Shallot, chopped; 200.0g Cauliflower, chopped; 2.0g Chives, chopped; 2.0g Knorr Vegetarian Seasoning Powder 1KG; 1.0g White Pepper; 10.0g Pine Nuts, roasted; 50.0g Cauliflower, sliced; 50.0g Fennel, sliced; 10.0ml Extra Virgin Olive Oil; 10.0ml White Balsamic Vinegar; 1.0g Sea Salt; 100.0ml Extra Virgin Olive Oil; 100.0g Hellmann’s Smoked Chilli Dressing; 50.0ml White Balsamic Vinegar; 20.0ml Honey; 15.0g Jalapenos, chopped; 10.0g Coriander, chopped; 4.0g Dill

Roasted Cauliflower Steak with Smoked Chili Vinaigrette – - Recipe

Vegan-friendly and flavourful, well-seasoned cauliflower steaks are drizzled with a vinaigrette sauce made from Hellmann's Smoked Chilli Dressing that add a spicy, and smoky kick. The cauliflower steak recipe is then served with cauliflower-based cous cous, salad and pickled cauliflower that gives diners a medley of tastes and textures with each bite.

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Cauliflower Steak

Cauliflower 600.0 g
Knorr Vegetarian Seasoning Powder 1KG 5.0 g
Knorr Vegetarian Seasoning Powder 1KG

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Per Piece (Tub) RM0.00

Per Carton (6 x 1 kg) RM0.00

Product added to cart: Knorr Vegetarian Seasoning Powder 1KG

Recommended Retail Price
Oil 30.0 ml
Knorr Pesto Herb Paste 5.0 g
Butter 30.0 g
Lemon Zest 2.0 g

Pickled Cauliflower

Ice 100.0 g
Vinegar 100.0 g
Sugar 100.0 g
Saffron Powder 2.0 g
Cauliflower, chopped into bits 100.0 g

Cauliflower Cous Cous

Olive Oil 20.0 g
Shallot, chopped 20.0 g
Cauliflower, chopped 200.0 g
Chives, chopped 2.0 g
Knorr Vegetarian Seasoning Powder 1KG 2.0 g
Knorr Vegetarian Seasoning Powder 1KG

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Per Piece (Tub) RM0.00

Per Carton (6 x 1 kg) RM0.00

Product added to cart: Knorr Vegetarian Seasoning Powder 1KG

Recommended Retail Price
White Pepper 1.0 g
Pine Nuts, roasted 10.0 g

Cauliflower Fennel Salad

Cauliflower, sliced 50.0 g
Fennel, sliced 50.0 g
Extra Virgin Olive Oil 10.0 ml
White Balsamic Vinegar 10.0 ml
Sea Salt 1.0 g

Smoked Chilli Vinaigrette

Extra Virgin Olive Oil 100.0 ml
Hellmann’s Smoked Chilli Dressing 100.0 g
White Balsamic Vinegar 50.0 ml
Honey 20.0 ml
Jalapenos, chopped 15.0 g
Coriander, chopped 10.0 g

Condiments

Dill 4.0 g
Egyptian Stars 2.0 g
Affilla Cress 4.0 g

Western

Main Course

Vegetables

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Preparation

Cauliflower Steak
- Cut cauliflower into 2cm slices. Marinate with oil and Knorr Vegetarian Seasoning.
- Steam the cauliflower slices for 3 to 4 mins and set aside.
- Heat up pan and sear cauliflower slices till golden brown. Baste with butter, Knorr Pesto Herb Paste and lemon zest.
- Optionally, you can also lightly season with sea salt to enhance the flavour.
Pickled Cauliflower
- In a pot, bring vinegar to boil and melt in sugar.
- Once sugar is melted, fold in ice to lower the temperature. Add in saffron powder.
- Soak cauliflower bits in pickle solution for at least 30 mins.
Cauliflower Cous Cous
- In a pan, stir fry shallots with olive oil till fragrant.
- Add in chopped cauliflower and stir fry till brown. Season with Knorr Vegetarian Seasoning and pepper.
- Fold in chives and pine nuts.
Cauliflower Fennel Salad
- Mix all the ingredients together in a mixing bowl and set aside.
Smoked Chilli Vinaigrette
- Mix well Hellmann's Smoked Chilli Dressing and white balsamic vinegar in a mixing bowl.
- Slowly whisk in olive oil.
- Lastly fold in chopped jalapenos.
Condiments
- Prepare condiments as mentioned.
Plating and Assembly
- Plate cauliflower steak with cous cous and cauliflower fennel salad. Dress vinaigrette over.
- Garnish and serve.