Marinated Cauliflower with Grilled Pork Steaks

Ingredients

• 1 Organic lemon
• 1 onion
• 800 g small cauliflower (1 small head)
• Salt
• 3 tbsp medium-hot mustard
• Pepper
• 5 tbsp Rapeseed Oil
• 2 tbsp ketchup
• 500 g small pork steaks (minute steaks; 10 small pork steaks)
• 250 g whole‑grain baguette (1 loaf)

Instructions

1. 1.

   Wash the lemon and peel its zest into a thin spiral with a vegetable peeler. Cut the lemon in half and squeeze out the juice. Peel the onion and dice finely.

2. 2.

   Clean the cauliflower, cut crosswise deep cuts into the stem, and wash it. Place it in a pot with 350 ml water, add a pinch of salt and the lemon zest, and simmer over medium heat for about 15 minutes until al dente.

3. 3.

   Remove the cauliflower with a slotted spoon and transfer to a large bowl. Take the cooking liquid off the stove, season with lemon juice, 2 tbsp mustard, salt and pepper to taste.

4. 4.

   Stir in the onion cubes and 3 tbsp oil, then drizzle the dressing over the cauliflower. Let it marinate for at least one hour, basting occasionally.

5. 5.

   Mix the remaining mustard and leftover oil in a small bowl with ketchup, salt and pepper.

6. 6.

   Rinse the minute steaks, pat dry, and brush them with the mustard‑oil mixture.

7. 7.

   Line a baking sheet with foil, arrange the steaks on it, and grill each side under a preheated oven grill for 2–3 minutes. Remove the cauliflower from the dressing and place it on a plate. Slice the baguette and serve the grilled pork steaks alongside the cauliflower.