Cauliflower steaks with red pepper sauce
Steaks
The first time I made these I cooked the cauliflower steaks entirely on the pan (covering and cooking with stock until tender). Only problem with this method is that there is a chance of it overcooking and falling apart (speaking from experience). Cooking the steaks in the oven is a more reliable method to get them perfectly al-dente and this is what I would recommend here; it’s foolproof and also saves you the trouble of hovering over the pan constantly. What would also work brilliantly, especially in the grill-out season is to throw the steaks on the barbie to get that very desirable charred-smoked flavour. <br /> <br />The roasted pepper sauce sits well in the refrigerator for a couple of days, meaning: make a bigger batch than you would need and you can rustle this dinner up in less than fifteen minutes! It’s also glorious tossed with pasta (with a dash of milk or cream), or as a dipping sauce with crudités, meats or toasted bread. So again, make a huge batch. <br /> <br />(Loosely adapted from GoodFood magazine).
Share:
0
22
0
Comments