Protein-Packed Vegetarian Recipe

Cauliflower Steaks with Turmeric Dip

5
Average: 5 (4 votes)
(4 votes)
Cauliflower Steaks with Turmeric Dip

Cauliflower steaks with turmeric dip - Vegetarian version of a classic!

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Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
665
calories
Calories

Healthy, because

Even smarter

Nutritional values

Vitamin C in cauliflower is important for an intact immune system and is involved in the formation of connective tissue. Turmeric stimulates, among other things, the production of digestive juices and thus the digestion of fats.

If you wish, you can also prepare the vegetable steaks with other types of cabbage: Red cabbage, white cabbage and pointed cabbage are also well suited.

1 serving contains
(Percentage of daily recommendation)
Calorie665 cal.(32 %)
Protein22 g(22 %)
Fat50 g(43 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage16.4 g(55 %)
Vitamin A2.1 mg(263 %)
Vitamin D1.5 μg(8 %)
Vitamin E9.2 mg(77 %)
Vitamin K128.9 μg(215 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.6 mg(55 %)
Niacin9.4 mg(78 %)
Vitamin B₆0.9 mg(64 %)
Folate208 μg(69 %)
Pantothenic acid4 mg(67 %)
Biotin26.1 μg(58 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C186 mg(196 %)
Potassium1,342 mg(34 %)
Calcium260 mg(26 %)
Magnesium117 mg(39 %)
Iron5.7 mg(38 %)
Iodine15 μg(8 %)
Zinc3.7 mg(46 %)
Saturated fatty acids7.9 g
Uric acid324 mg
Cholesterol198 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
4 carrots
4 garlic cloves
9 Tbsps olive oil
salt
1 head Cauliflower
½ tsp ground ground Turmeric
peppers
2 ½ Tbsps Vinegar
4 eggs
14 ozs chickpeas (drained weight; can)
2 Tbsps Tahini
2 Tbsps lemon juice
cayenne pepper
4 young scallions
2 handfuls Watercress
How healthy are the main ingredients?
CauliflowerCauliflowerchickpeasolive oilWatercresscarrot

Preparation steps

1.

Clean, peel and quarter carrots lengthwise. Peel and press garlic. Place both in a baking dish with 1 tablespoon olive oil and 1 pinch of salt and bake in a preheated oven at 200 °C / 400 °F for approx. 35 minutes.

2.

Meanwhile, line a baking tray with baking paper. Clean cauliflower, remove leaves, wash and cut 4 slices about 1-inch thick from the head; divide the rest into florets and cut into thick slices as well. Mix 4 tablespoons olive oil with turmeric, salt, and pepper. Place cauliflower slices on a baking sheet, and brush with turmeric oil.

3.

Remove carrots from oven and allow to cool. Reduce oven temperature to 350 °F. Place cauliflower in oven and bake for about 20 minutes. Just before end of cooking, increase heat to broil setting and broil cauliflower for about 5 more minutes until lightly browned; then remove.

4.

In the meantime, boil about 8 cups of salted water with vinegar in a pot. Carefully crack the eggs one by one, put them in a ladle and let them slide one by one into the barely boiling water. With the help of a spoon, bring into a round shape and poach for 4-5 minutes. Then lift out and drain.

5.

At the same time, rinse and drain the chickpeas. Puree finely in a blender with carrots, garlic, tahini, lemon juice and remaining oil. Season dip with cayenne pepper, pour into a bowl and grind lightly with pepper.

6.

Clean the spring onions, wash and cut diagonally into rings. Wash watercress and spin dry. Arrange cauliflower steaks with 1-2 tablespoons dip on plates, top each with 1 poached egg and open it. Arrange watercress and spring onion rings decoratively all around.

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