We use cookies to offer the best possible user experience on our website. We also use third-party cookies, to deliver personalised advertisement messages. By using our website you agree, that cookies can be saved on your device. Further information on the cookies used and on how to disable them can be found here.
Baked cauliflower steaks
with sesame breading and spicy dressing
Ideal as a main course or side dish. The cauliflower steaks are light, easy to prepare and really tasty if accompanied with the right sauce. We suggest you a slightly spicy citrus version with raspberries.
55 min.
easy
Ingredients
for 4 persons
for the cauliflower steaks 1 cauliflower (approx. 1.5 kg) 160 g tin loaf Salt Pepper 50 g sesame seeds 2 eggs Extra virgin olive oil
for the dressing 1 lemon (juice) ½ orange (juice) 2 tbsp. extra virgin olive oil Chili peppers 20 raspberries
Cauliflower steaks For the baked cauliflower steaks with sesame breading and spicy dressing wash cauliflower, remove the leaves and cut into slices of approx. 3 cm thick without removing the stem, so that the slices remain intact. Then put aside. Preheat the oven to 190°C (hot air) and line a baking sheet with baking paper.
Break up the bread and put it in the mixer. Add salt and pepper to taste and mix to crumbs. Pour them into a small baking dish, add sesame seeds and mix. Put the eggs in another baking dish and beat them with a fork. First dip the cauliflower slices in the eggs one by one and then in the breadcrumbs with sesame by turning them several times and pressing well to make them adhere evenly.
Transfer them to the baking sheet lined with baking paper, sprinkle with extra virgin olive oil and bake for approx. 25 minutes at 190°C. Turn the cauliflower steaks halfway through cooking with the help of a spatula. Stick them with a fork to check if they are done. Remove the cauliflower steaks from the oven and serve them immediately with previously washed raspberries and the lemon and orange dressing.
Dressing Squeeze the juice of a lemon into a small bowl. Add the juice of half an orange, extra virgin olive oil and chili pepper to taste and mix well.
Recipe from Julia Morat
Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.
Share recipe and try it yourself!
Post the picture on Instagram under #melavalvenosta!
The Martello Valley is known beyond our borders for its delicious mountain berries. Why? Because our farmers have known for decades exactly what fruits need to develop their unique flavour.
