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FESTIVE CAULIFLOWER_FULL

Cauliflower steak with a warm chestnut, cranberry and sage dressing

A great winter recipe from George Foreman.

FESTIVE CAULIFLOWER_FULL

Ingredients

For the cauliflower ‘steak’

1 large cauliflower, cut into 2 steaks, approx. 1 ½ cm thick

Salt and pepper to taste

For the dressing:

50 g chestnuts, chopped

40 g cranberries, soaked in 1 tbsp brandy or water

50 g dried apricots, chopped

2 banana shallots, finely chopped

½ bunch sage, chopped

1 clove garlic, minced

3 tbsp olive oil

1 ½ tbsp sherry vinegar

Salt to taste

Instructions

1

Pre-heat grill. Brush the cauliflower steaks with olive oil and season. Place the steaks on the grill and cook for 8 – 12 minutes until golden brown.

2

In the meantime, prepare the dressing. Heat 1 tbsp of the olive oil over a high heat. Add the shallots and garlic and reduce the heat to medium. Stir and cook for 2 minutes until soft and golden brown.

3

Reduce the heat to low and stir in the chestnuts, cranberries and apricots. 

4

Add the sherry vinegar and remaining olive oil and warm for 1-2 minutes.

5

Add the sage, salt, and spoon over the cooked golden brown cauliflower steaks to serve.

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Jewish Vegetarian Society
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