Cauliflower Steak in Creamy Blue Cheese Sauce
with mushrooms, capers, baby potatoes & endive saladCalories
:
1188 kcalProtein
:
32.4g proteinTotal
:
35 minutesDifficulty
:
EasyVeggie
Allergens:
- Melk (inclusief lactose)
- Noten
- Walnoten
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
- Selderij
.
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: Noten, Pinda's, 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)4971 kJ
Calories1188 kcal
Fat61.3 g
Saturated Fat27.4 g
Carbohydrate75.4 g
Sugar28 g
Dietary Fiber22.9 g
Protein32.4 g
Salt2.4 g
Potassium342.9 mg
Calcium118.7 mg
Iron1.4 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.
Cooking Steps
1
- Preheat the oven to 200°C.
- Wash the baby potatoes and cut them in half, or any larger ones into quarters. Transfer to a parchment-lined baking sheet and drizzle with olive oil.
- Finely chop the rosemary and scatter half of it over the potatoes.
- Season with salt and pepper, then toss well to coat and roast for 25 - 30 minutes.
2
- Slice one cauliflower 'steak' per person from the centre of the cauliflower
- Heat a drizzle of olive oil in a large frying pan over high heat.
- Sear the cauliflower steak for 1 - 2 minutes per side until golden-brown.
- Transfer to a parchment-lined baking sheet and roast in the oven for 20 - 25 minutes, or until done.
3
- Finely chop the rest of the cauliflower.
- Slice the mushrooms.
- Heat a drizzle of olive oil in the same pan over medium-heat and fry the mushrooms for 2 - 3 minutes.
- Add the capers and the cauliflower, then fry for 12 - 15 minutes over medium heat, or until golden-brown.
4
- Crush or mince the garlic.
- In a saucepan, combine the cream with the blue cheese, the garlic and the rest of the rosemary.
- Cook the sauce for 6 - 8 minutes over low heat. Season to taste with salt and pepper.
- Add the walnuts to the potatoes during the final 5 minutes of cooking time.
5
- Finely chop the endive. Core and dice the apple.
- Roughly chop the raisins.
- In a salad bowl, combine the endive with the apple, the raisins and the mixed leaves, along with some honey and extra virgin olive oil as preferred. Season to taste with salt and pepper.
- Finely chop the chives or use scissors if preferred.
6
- Serve the cauliflower steak on plates and top with the cheese sauce.
- Top with the fried vegetables and garnish with the chives.
- Serve the potatoes and salad alongside.
- Garnish the salad with the walnuts.
