Turmeric cauliflower steaks & kale

Turmeric cauliflower steaks & kale

By
From
The Yoga Kitchen
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
2 small cauliflower heads
90ml melted coconut oil
2 teaspoons ground turmeric

For the sundried tomato pesto & kale

Quantity Ingredient
250g sundried tomatoes
100ml extra virgin olive oil
40g blanched almonds
1 large garlic clove, peeled
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 tablespoon balsamic vinegar
500g kale, washed, stems trimmed and leaves gently broken into small pieces

For the stuffed mushrooms

Quantity Ingredient
12 chestnut cup mushrooms
2 red chicory heads, damaged outer leaves removed
150g mixed olives, pitted
2 garlic cloves, peeled
himalayan salt
freshly cracked black pepper
4 clementine segments, to garnish

Method

  1. Preheat the oven to 180°C. Remove all leaves from the cauliflower heads. Cut two large 2cm thick slices from the widest part of each cauliflower head. Place the slices on a baking tray (baking sheet) lined with baking paper (parchment paper) .
  2. Place the coconut oil in a saucepan over a low heat. Mix in the turmeric and then baste each cauliflower steak with the turmeric oil using a pastry brush and making sure to cover the surfaces completely. Bake the cauliflower steaks in the oven for 25 minutes or until golden, tender and cooked through.
  3. For the pesto, place all the ingredients, except the kale, in a food processor and blend until smooth.
  4. To make the stuffed mushrooms, remove the stalk from each mushroom and place on a chopping (cutting) board. Place the mushroom caps on a non-stick baking tray (baking sheet). Remove 4 chicory leaves from each head and set aside for garnish. Place the inner heads of chicory on the chopping board with the olives and garlic and, using a large knife, chop all the ingredients finely. Place in a bowl and mix together, then season with salt and pepper. Using a teaspoon, scoop the finely chopped mixture into each mushroom cap and cook, uncovered, in the oven for 10 minutes.
  5. Meanwhile, make the tomato pesto and kale. Take 4 heaped tablespoons of the pesto and massage it into the kale. When the oils and vinegar start to soften the kale, it is ready.
  6. To plate, place a dollop of the remaining pesto on each plate, then add the massaged kale. Place the cauiflower steak in the middle of the plate and tuck the reserved chicory leaves under the cauliflower steak. Scatter the chestnut mushrooms and the clementines around each plate, then serve immediately.
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