Cauliflower Cheese Steaks

• porções: SERVES 2

Ingredientes

1 large head of cauliflower, cut into 2 x 2.25 cm thick steaks

4 tsp extra-virgin olive oil

¾ cup (75 g) shredded Leicester cheese

½ tsp finely chopped parsley

SEASONING

½ tsp smoked paprika

½ tsp garlic powder

¼ tsp ground coriander

1 tsp salt

⅛ tsp black pepper

PARMESAN CRUMB

7 g finely grated parmesan

2 tbsp panko breadcrumbs

⅛ tsp cooking salt

1 tbsp extra-virgin olive oil

2 tsp finely chopped flat-leaf parsley

Instruções

Preheat the oven to 220°C fan-forced. Line a baking tray with baking paper.

Season cauliflower - Combine the seasoning ingredients in a bowl. Place the cauliflower

steaks on the prepared tray, then drizzle one side of each steak with 1 teaspoon of oil.

Sprinkle evenly with half the seasoning. Turn the cauliflower and repeat.

Roast - Put the tray in the oven and roast the cauliflower for 15 minutes. Flip, then roast for a further 10 minutes. Remove from the oven - the cauliflower should be just about cooked Turn the oven down to 180°C fan-forced. Cover with the red Leicester cheese, then bake for a further 5 minutes until the cheese is melted.

Parmesan crumb - While the cauliflower is roasting, mix the parmesan, breadcrumbs and salt in a bowl. Heat the oil in a small non-stick frying pan over medium heat. Add the breadcrumb mixture and stir for 1 minute until just golden (the parmesan will clump, that's normal!). Transfer to a bowl, then let it cool. Crumble with your fingers, then stir in the parsley. Serve - Transfer the cauliflower to serving plates. Sprinkle with the parmesan crumb and parsley (if using). Enjoy with a side of leafy greens or a garden salad tossed with my Everyday Salad Dressing (page 333).

Notas

DINNER RecipeTin Eats 34