Cauliflower steak with chickpea cream and hummus
(0)
Sezamo
Descoperă o alternativă vegetală delicioasă și sățioasă: steak de conopidă rumenit la cuptor, servit pe un pat fin de cremă de năut (hummus). O explozie de arome mediteraneene, completată de textura crocantă a semințelor de floarea soarelui și prospețimea germenilor de broccoli. Un prânz sau o cină vegană, gata în doar 40 de minute!
Preparation method
CAULIFLOWER STEAK PREPARATION
Cut the cauliflower into 2–3 thick slices of about 2 cm (like "steaks"). In a small bowl, mix the tomato paste, half of the soy sauce (1 tablespoon), sweet paprika, smoked paprika, and olive oil. Brush the cauliflower slices with this marinade on both sides.
Preheat the oven to 180 °C (convection function). Place the cauliflower slices on a baking sheet lined with baking paper and bake for 20–25 minutes, until the cauliflower softens and the marinade caramelizes. Also add the head of garlic to the baking sheet (you can wrap it in aluminum foil to bake evenly).
CHICKPEA CREAM PREPARATION AND SERVING
In a blender, place the drained chickpeas, tahini paste, roasted garlic (peeled), the remaining soy sauce (1 tablespoon), and the lemon juice. Blend until you get a smooth mixture. If necessary, add a little water or aquafaba (the liquid from the chickpea can) to obtain a velvety cream.
Chef's tip
If you want a more intense smoky flavor, you can add a drop of liquid smoke to the cauliflower marinade.
25 min
Under an hour
