Cauliflower Steaks with Hazelnut Cheese Crunchy and Cinnamon Rice

Ingredients

• 1 Cauliflower
• 4 tbsp olive oil
• 0.25 tsp paprika powder
• 0.25 tsp ground cumin
• Salt
• Pepper
• 250 g ORYZA (organic ideal rice)
• 1 cinnamon stick
• 50 g hazelnuts
• 1 piece bergkäse (50 g; 45% fat in the product)
• 1 small red onion (40 g)
• dried Thyme
• 1 tbsp nut butter (15 g)
• 1 Pomegranate
• 0.5 bunch Parsley (10 g)

Instructions

1. 1.

   For the cauliflower steaks, remove outer leaves from the cauliflower, clean and wash it, cut into about 2 cm thick slices and place them in a baking dish. Mix olive oil with paprika powder, cumin, salt, and pepper and drizzle over the cauliflower slices. Bake in a preheated oven at 200°C (fan 180°C; gas: level 3) for 15 minutes.

2. 2.

   Meanwhile, put ORYZA organic ideal rice and the cinnamon stick into 500 ml boiling salted water, stir once, and simmer on low heat covered for 16–18 minutes.

3. 3.

   During this time, chop hazelnuts. Grate bergkäse finely. Peel and chop the onion. Mix nuts with cheese, onion, thyme, and nut butter. Remove cauliflower from oven and spread the nut-cheese mixture over the steaks; bake another 5 minutes until the crunchy topping is golden yellow.

4. 4.

   In the meantime, quarter the pomegranate and separate the seeds. Wash parsley, shake dry, and chop. Fluff the rice with a fork, removing the cinnamon stick. Fold pomegranate seeds and parsley into the rice.

5. 5.

   Serve cauliflower steaks on plates with the rice, drizzling the oil from the baking dish over the top.