Cauliflower Steak with Creamy Herb Labneh, Hazelnuts & Green Herb Oil
Ingredients
- —1 large cauliflower
- —150 g labneh
- —40 g hazelnuts, coarsely chopped
- —2 tbsp extra virgin olive oil
- —1 clove garlic, finely grated
- —1 tbsp fresh parsley
- —1 tbsp fresh basil
- —1 tbsp fresh chives
- —½ lemon
- —1 tsp Dijon mustard
- —1 tsp honey
- —1 tsp dukkah
- —Sea salt
- —Freshly ground black pepper
Instructions
This cauliflower steak proves that vegetables can effortlessly take center stage. By slowly roasting the cauliflower, it develops a deep, nutty flavor and a golden-brown crust. The creamy herb labneh, crunchy hazelnuts, and fresh green herb oil complete the dish.
A surprising vegetarian main course rich in vegetables, healthy fats, and flavor. Light, nutritious, and perfect for a summer evening.
Preheat the oven to 210°C.
Cut two thick slices of about 3 cm from the middle of the cauliflower.
Brush both cauliflower steaks with olive oil and season with sea salt and black pepper.
Roast them in the oven for 30 minutes, turning halfway through, until both sides are golden brown.
Meanwhile, mix the labneh with the grated garlic, lemon zest, and a bit of lemon juice.
Blend the parsley, basil, chives, mustard, honey, and a tablespoon of olive oil into a fresh green herb oil.
Briefly toast the hazelnuts in a dry skillet.
Generously spread the herb labneh over two plates.
Place the warm cauliflower steak on top and drizzle with the herb oil.
Garnish with the toasted hazelnuts, dukkah, extra herbs, and a small splash of olive oil.
Serving Tip
Delicious with grilled green asparagus or a fresh fennel and cucumber salad.
Storage Tip
Store the cauliflower and labneh covered in the refrigerator for up to 2 days. Reheat the cauliflower in the oven for the best texture.