Recipes

(Recipe) Cauliflower Steak with Kale & Parsnip Puree

17
Jan

Looking for a flavorful and nourishing dish that’s both comforting and packed with nutrients? This Cauliflower Steak with Kale and Parsnip Puree is the perfect combination of creamy, caramelized, and savory flavors. With tender cauliflower steaks, velvety parsnip puree, and a side of garlicky kale topped with crunchy hazelnuts, this meal is a satisfying treat for any occasion. Whether you’re hosting a dinner or simply craving a healthy, hearty meal, this recipe is sure to impress!

(Recipe) Cauliflower Steak with Kale and Parsnip Puree

Ingredients

1 kg parsnips
1 cauliflower
200 g kale, chopped
4 spring onions
100 g aged cheese, grated
1 tsp curry powder
50 ml milk
1 tsp herbes de Provence
Handful of hazelnuts
1 tbsp white wine vinegar
2 tbsp butter
2 garlic cloves
Salt to taste
4 tbsp honey
Mustard for serving

Instructions

Prepare the Parsnip Puree:
Peel the parsnips and cut them into small chunks. Place them in a saucepan with a bit of water and salt, then cook for 20 minutes until soft.
Cook the Kale:
In a separate pan, combine the kale, minced garlic, white wine vinegar, and a splash of water. Add a pinch of salt and simmer for 15 minutes with the lid on until tender.
Prepare the Cauliflower Steaks:
Slice the cauliflower into thick steaks, leaving as much of the stem attached as possible. If you can’t get four steaks from one cauliflower, you can use the remaining florets.
Heat the butter in a pan and fry the cauliflower steaks on both sides until golden. Add the honey and curry powder, season with salt and pepper, and let the steaks caramelize over low heat for about 10 minutes, stirring occasionally.
Make the Parsnip Puree:
Drain the cooked parsnips and mash them with the grated aged cheese, cumin, and milk until smooth. Slice the spring onions into rings and stir them into the puree as a finishing touch.
Assemble the Dish:
Place the caramelized cauliflower steaks on plates. Serve with the parsnip puree and stewed kale on the side. Sprinkle the kale with chopped hazelnuts and finish with freshly ground pepper. Serve with coarse mustard for an extra kick.