Baked Cauliflower Steaks

Name: Baked Cauliflower Steaks
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: European
Ingredients: 2 small cauliflowers (800 g each); 4 tbsp olive oil; Salt; 6 tbsp hazelnuts or walnuts (15 g each); 5 tbsp Canadian maple syrup (amber rich taste); 4 tbsp whole-grain breadcrumbs (15 g each); black pepper; 0.5 tsp dried rosemary; 2 bunches flat-leaf parsley (20 g each); 2 small red onions; 2 tbsp lemon juice

Prep: 10min

| Servings: 4 | Cook: 20min

Roasted cauliflower steaks with Canadian maple syrup and fresh parsley salad – perfect for autumn.

Ingredients

2 small cauliflowers (800 g each)
4 tbsp olive oil
Salt
6 tbsp hazelnuts or walnuts (15 g each)
5 tbsp Canadian maple syrup (amber rich taste)
4 tbsp whole-grain breadcrumbs (15 g each)
black pepper
0.5 tsp dried rosemary
2 bunches flat-leaf parsley (20 g each)
2 small red onions
2 tbsp lemon juice

Instructions

1.
Clean the cauliflower and cut into 4 slices about 2–3 cm thick, use the remaining florets for another dish. Place the slices on a baking sheet lined with parchment paper, brush with 1 tbsp olive oil and season with salt.
2.
Coarsely chop the nuts and mix with 4 tbsp maple syrup, breadcrumbs, salt, pepper and rosemary; spread this crust mixture over the cauliflower steaks.
3.
Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 20 minutes until the steaks are cooked through and lightly browned.
4.
Meanwhile wash, dry and chop the parsley. Peel and finely dice the onions. Combine both with lemon juice, remaining maple syrup, olive oil, salt and pepper. After baking remove the cauliflower steaks from the oven and serve them topped with the parsley salad.