Menu

Ingredients

+

Cauliflower Steak

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

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

Condiments

  • Dill 4.0 g
  • Egyptian Stars 2.0 g
  • Affilla Cress 4.0 g

Preparation

  1. 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.      
  2. 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.  
  3. 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.
  4. Cauliflower Fennel Salad

    • Mix all the ingredients together in a mixing bowl and set aside.
  5. 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.
  6. Condiments

    • Prepare condiments as mentioned.
  7. Plating and Assembly

    • Plate cauliflower steak with cous cous and cauliflower fennel salad. Dress vinaigrette over.
    • Garnish and serve.    
Menu
Recipes
Products
Courses