Cauliflower Steak

Ingredients

• 250 g cauliflower (whole)
• 100 ml olive oil
• 2 tbsp sweet paprika powder
• Salt
• Pepper
• 500 g cooked beetroot (vacuum‑sealed)
• 100 g feta cheese
• 2 Garlic cloves
• 3 sprigs rosemary
• 1 tsp chili flakes (optional)
• a handful beetroot sprouts
• 50 g pomegranate seeds

Instructions

1. 1.

   Clean, wash, and pat dry the cauliflower. Slice into about 1 cm thick steaks. In a bowl mix 3 tbsp olive oil with paprika powder, salt, and pepper. Brush the steaks evenly and cook in a preheated air fryer at 180 °C for about 12 minutes until tender.

2. 2.

   Meanwhile cut the beetroot into pieces. Blend with 100 ml water, 2 tbsp olive oil, and half of the feta using an immersion blender until smooth. Season with salt and pepper to taste. Peel and roughly chop the garlic. Wash rosemary, shake dry, and pluck the needles. Grind both with chili flakes in a mortar, then mix with remaining olive oil to make herb oil.

3. 3.

   Wash and dry beetroot sprouts. Spread beetroot dip on a plate, arrange cauliflower steak on top. Garnish with herb oil, pomegranate seeds, and beetroot sprouts. Sprinkle the remaining feta over the cauliflower steak.