Cauliflower Steak with Vinaigrette and Salad
By chef Franco Luise
This cauliflower steak with vinaigrette is a light and tasty vegetarian dish that works great as a main course or side dish. Crispy almond flakes and a fresh mixed salad give the dish perfect texture and flavor.
- 28 min
- total
- Easy
- level
3 min prep · 25 min cook
What you will need
-
Cauliflower 0.5 pcs -
Salad Mix 0.5 pcs -
Wine Vinegar 40 ml
-
Olive Oil 0.5 tbsp -
Almond flakes 20 g
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients and lay them out on the work surface - we will be cooking with them in a moment
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Slice the cauliflower. Slice the cauliflower into thicker slices (steaks)
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Pan-fry the cauliflower. Heat olive oil in a frying pan, add the cauliflower slices, and fry over medium heat for about 5 minutes until golden
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Add vinegar and water. Add the water and vinegar to the pan, season with salt and pepper, cover with a lid, and cook over medium heat for about 5 minutes
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Pan-fry the cauliflower on both sides. Remove the lid and fry the cauliflower on both sides over medium heat for another about 10 minutes, until tender and golden
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Add the almond flakes. Add the almond flakes to the pan and fry them with the cauliflower over medium heat for about 2-3 minutes until golden
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Serve. Serve the cauliflower steak with mixed salad, garnish with bell pepper, and serve
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