Cauliflower cutlets with gremolata
Balanced
Weekday
Ingredients
- 1 large head of cauliflower
- 4 tablespoons olive oil
- Salt and pepper to taste
- GREMOLATA:
- A few sprigs of fresh parsley
- 2 cloves of garlic
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
Instructions
Difficulty ⭐
Why this recipe existsThis recipe is perfect for when it's really hot in the summer and you want a satisfying meal.
Preheat the oven to 200 degrees Celsius. Wash the cauliflower, remove the green leaves, and trim off the excess stem. Cut it crosswise into four thick slices, about 2 centimeters thick.
Line a baking sheet with parchment paper, then arrange the cauliflower slices on it. Brush each one with a tablespoon of olive oil and lightly season with pepper and salt. Place the baking sheet in the preheated oven for 20 minutes. Flip the steaks halfway through baking so they brown evenly on both sides.
While the florets are baking, prepare the gremolata. Rinse the parsley under running water, shake it well or pat it dry, and finely chop it. Peel the garlic and finely chop it as well.
In a small bowl, mix the chopped parsley, garlic, olive oil, grated lemon zest, and lemon juice. Season the sauce to taste with salt and ground pepper.
When the cauliflower steaks are done, remove them from the oven. Add a little gremolata to each one, and serve the rest alongside the cutlets in a small bowl. Mashed potatoes go perfectly with this dish; you can add a little cooked or roasted red beet for color and flavor.
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