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Elegant Roasted Cauliflower Steak with Hazelnut and Pomegranate
Elegant Roasted Cauliflower Steak with Hazelnut and Pomegranate

Elegant Roasted Cauliflower Steak with Hazelnut and Pomegranate
A sophisticated vegan dish featuring roasted cauliflower steak, complemented by a nutty and fruity topping.
Elegant Roasted Cauliflower Steak with Hazelnut and Pomegranate
Ingredients:
1
Servings
  • 1
    item
     cauliflower
  • 30
    g
     hazelnut
  • 50
    g
     pomegranate seed
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 10
    g
     parsley
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Elegant Roasted Cauliflower Steak with Hazelnut and Pomegranate
Instructions:
  1. Preheat the oven to 200°C.
  2. Slice the cauliflower into thick steaks, about 2 cm each.
  3. Brush the cauliflower steaks with olive oil and season with salt and pepper.
  4. Place the cauliflower steaks on a baking sheet and roast for about 25 minutes until golden brown and tender.
  5. While the cauliflower is roasting, toast the hazelnuts in a dry pan over medium heat for about 5 minutes, then chop them roughly.
  6. In a small bowl, mix the pomegranate seeds, chopped hazelnuts, lemon juice, and chopped parsley.
  7. Once the cauliflower is done, place it on a serving plate and top with the pomegranate and hazelnut mixture.
  8. Serve immediately, garnished with additional parsley if desired.
Nutrition Per Serving 414 g Per 100g
Energy 430 kcal 104 kcal
Protein 11.4 g 2.8 g
Fibre 11.3 g 2.7 g
Salt 0.1 g 0.0 g
Sugar 14.5 g 3.5 g
Carbohydrates 30.4 g 7.4 g
Fat 33.3 g 8.1 g
Environmental Per Serving 414 g Per 100g
CO2 2.4 kg 0.6 kg
Water 0.9 l 0.2 l
  • 1
    item
     cauliflower
  • 30
    g
     hazelnut
  • 50
    g
     pomegranate seed
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 10
    g
     parsley
1
Servings
0

Preheat the oven to 200°C.

Slice the cauliflower into thick steaks, about 2 cm each.

Brush the cauliflower steaks with olive oil and season with salt and pepper.

Place the cauliflower steaks on a baking sheet and roast for about 25 minutes until golden brown and tender.

While the cauliflower is roasting, toast the hazelnuts in a dry pan over medium heat for about 5 minutes, then chop them roughly.

In a small bowl, mix the pomegranate seeds, chopped hazelnuts, lemon juice, and chopped parsley.

Once the cauliflower is done, place it on a serving plate and top with the pomegranate and hazelnut mixture.

Serve immediately, garnished with additional parsley if desired.

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