Spiced Cauliflower Steaks with Beetroot Paccheri Sauce | Florette Salad

Prep
10 mins

Cooking
30 mins

Serves 2

Beetroot

Ingredients

Serves: 2

½  Cauliflower

1/2  Lime juice

2 tsp Olive Oil

Pinch Salt

1/4 tsp Ground Cumin

¼ tsp Ground Coriander

¼ tsp Turmeric

1 tsp Brown Sugar

For the beetroot paccheri sauce:

1 bag Florette beetroot
3 cloves of garlic
1/2 red onion or two shallots
1/2 tsp chilli flakes
1 tbs creme fraiche or sour cream (or coconut yoghurt to make it vegan!)
1/2 lemon
Olive Oil
Salt + pepper to season

Florette mixed or crispy salad, your choice!

Method

Preheat the oven to 200°C/400°F.
Line a roasting tray or sheet pan with baking paper.
Cut the cauliflower into 1.5 cm thick slices and place on the lined tray.
Mix the lime juice, sunflower oil, sugar and spices in a small bowl. 
Brush or spoon over to cover the top of the cauliflower steaks with a good coating.
Add the whole garlic cloves (for the beetroot sauce) to the pan and bake for 25-30 minutes until the cauliflower steaks are golden brown and caramelising.
In the meantime, prepare the beetroot sauce by finely slicing the onion and frying over a medium heat with the olive oil and chili flakes until translucent.
Add the beetroots, cooked onions, crème fraiche, lemon juice and 20ml tap water to a blender, and once the garlic is cooked squeeze that out of its skins into this mix too. Blitz until smooth and season to taste.
To serve place a decent dollop of this vibrant pink sauce on your plate and spread around to create a base to lay your cauliflower steaks and salad on.
Finish with Florette Indian slaw (not vegan) for a creamy and crunchy topping that works wonderfully with the spicy steaks and zingy beetroot base.

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!

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