Last week I found another delicious way to eat cauliflower. I already have a lemon-grass and cauliflower soup that is wonderful, but this roasted seasoned slab of vegetable marinated in and topped with more Greek seasonings is the best! I didn’t think to photograph the culinary delight, so I can only show the source of healthy tasty perfection I had for two meals. The cold leftovers were also a treat.
Ingredients:
½ cauliflower head, sliced cross-wide in the middle to create two 1 inch “steaks” or slabs
2 Tablespoons olive oil plus more to grease foil
2 Tablespoons grated parmesan cheese
Gochujang or other chili flakes to taste
garlic powder
salt and pepper to taste
Greek Dressing:
1 Tablespoon olive oil
1 oz Greek yogurt
Lemon zest
¼-½ medium lemon, juiced to taste
1 clove garlic, minced
½ teaspoon Dijon mustard
salt and pepper to taste
1 oz feta cheese, crumbled
1 Tablespoon fresh dill, chopped or 1½ teaspoon dry
Parsley, chopped, for garnish
Directions:
Preheat air-fryer to 400 degrees F. Line a sheet pan with aluminum foil that is twice as large as the area required to cover the “steaks.” Oil the foil where the steaks will go and place “steaks on foil. Mix oil, parmesan cheese, gochujang, garlic powder, salt & pepper and brush this mixture on the steaks surface and sides, but not the bottoms. Cover with foil and bake for 20 minutes. If your air-fryer is not large enough to handle the steaks in a single layer, you will need to cook them separately or arrange another grill above bottom surface. Of course you can also bake the steaks in a conventional oven at 450 degrees F. Remove the covering foil and air-broil until tops become golden brown. If you are stacking the steaks, you will need to broil them separately.
Greek Dressing: Mix the oil, yogurt, lemon zest and juice, garlic, mustard, salt, and pepper. You may add water or milk to thin, if too thick. Add feta and dill and taste and adjust to fit your taste. Plate the steaks and drizzle sauce on the steaks. Garnish with chopped parsley and serve.
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