Cauliflower Steak with Mushrooms and Blue Cheese Sauce
with rosemary baby potatoes and sweet endive saladCalories
:
1186 kcalProtein
:
32.5g proteinTotal
:
35 minutesDifficulty
:
EasyVeggie
Allergens:
- Melk (inclusief lactose)
- Noten
- Walnoten
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
- Selderij
This recipe provides 610 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Baby potatoes
½ sprig
Fresh rosemary
1 piece
Garlic
375 g
Cauliflower
125 g
Chestnut mushrooms
15 g
Capers
¼ piece
Endive
¼ piece
Apple
20 g
Arugula & lamb's lettuce
10 g
Raisins
(May be present: Pinda's, Noten, Sesamzaad)
5 g
Fresh chives
(May be present: Selderij)
100 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
50 g
Blue cheese cubes
(Contains: Melk (inclusief lactose))
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Pinda's, Noten, Sesamzaad)
Not included in your delivery
1.5 tablespoon
Olive oil
to taste
Extra virgin olive oil
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4964 kJ
Calories1186 kcal
Fat61.2 g
Saturated Fat27.3 g
Carbohydrate75.2 g
Sugar28.1 g
Dietary Fiber22.7 g
Protein32.5 g
Salt2.4 g
Potassium296.8 mg
Calcium117.2 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Baking Sheet with Baking Paper
•Tall-Sided Pan
•Saucepan
•Salad Bowl
Cooking Steps
1
- Preheat the oven to 200°C.
- Wash the baby potatoes and cut them in half, cutting the larger ones into quarters.
- Finely chop the rosemary and crush or mince the garlic.
- In a bowl, mix the potatoes with a drizzle olive oil, a teaspoon of rosemary per person and some salt and pepper. Mix well, then spread over a parchment-lined baking sheet.
2
- Roast the baby potatoes for 25 - 30 minutes in the oven.
- Slice one cauliflower steak per person by cutting a slice from the middle.
- Heat a drizzle of olive oil in a large frying pan on medium-high heat. Fry the cauliflower steak for 1 - 2 minutes per side over high heat until golden brown.
- Put the cauliflower next to the baby potatoes and roast together in the oven the rest of the time.
3
- Finely chop the leftover cauliflower.
- Slice the mushrooms.
- Heat a drizzle of olive oil in the same pan as the cauliflower steak and fry the mushrooms for 2 - 3 minutes.
- Add the capers and chopped cauliflower and fry over medium heat for 12 - 15 minutes, or until golden brown.
4
- Pour the heavy cream into a saucepan and add the blue cheese cubes, rosemary and garlic.
- Cook over low heat for 6 - 8 minutes. Season with salt and pepper to taste.
- Chop the endive and dice the apple.
- Mix the endive, apple, arugula & lamb's lettuce in a salad bowl.
5
- Roughly chop the raisins. Put the walnuts in the oven when the potatoes have 5 minutes left.
- Add some extra virgin olive oil and honey to the salad as preferred, and season with salt and pepper to taste.
- Finely chop the chives.
6
- Serve the cauliflower steak onto plates and pour the blue cheese sauce over the top.
- Top the steak with the mushrooms, capers and the rest of the cauliflower. Garnish with the chives.
- Serve the roast potatoes and salad in separate bowls on the table.
- Add the walnuts to the salad.
