Summer snacking has reached tasty new heights with our Cauliflower Steak, dressed in a tangy beetroot pickle and sat on our creamy green feta dressing! Healthy, yet rich and decadent, our take on the simple steak will be a crowd pleaser at any summer sit-down.
Ingredients:
- 1 Small Cauliflower (2 steaks)
- Butter and Oil for Frying
- Salt and Pepper to Taste
Spicy Beetroot Pickle
- 3 Tbsp JUX Beetroot
- 1 Tbsp JUX Red Onion
- Juice of 2 Lemons
- 1 Red Chilli Finely chopped
- 1 Tsp Honey
- Pinch of salt
Green Feta Dressing
- 75g Feta
- 3 Tbsp Greek Yoghurt
- 1 Tbsp Olive Oil
- 2 Tsp JUX Spinach Powder
- 2 Tsp JUX Parsley
- 1 Tsp JUX Garlic
Method:
- If you don’t have an air fryer, preheat your oven to 180
- In a bowl combine the lemon juice, salt, red onion, beetroot, honey and chilli. Set aside for the veg to hydrate.
- Cut a small cauliflower into two thick steaks and fry in olive oil at a high heat to get a nice brown and crispy exterior. Season well with salt and pepper then recede the heat and add in a knob of butter.
- Use the melted butter to baste the steak for a couple of minutes then place the steaks into your oven or airfare at 180 for ten minutes
- Whilst the cauliflower steaks are cooking create the dressing by combining the olive oil, feta, greek yoghurt, spinach power, parsley and garlic in a blender
- Serve the steak over the green sauce with a drizzle over the spicy beetroot pickle