Vegan cauliflower steaks with pesto
Vegetable green pesto, cauliflower "steak" and refreshing pomegranate seeds. This combination of ingredients surprises every time. Be sure to try this unique appetizer.
Portions: 2 Time: 40 minutes Difficulty: medium
Ingredients:
- 2 slices of Fine Grain Bread with herbs Beak Beak
- 1 cauliflower
- 2 cloves of garlic
- 1 tablespoon of pine nuts
- Half a bunch of basil
- 1 tablespoon of inactive yeast flakes
- Extra virgin olive oil
- 2 tablespoons of pomegranate seeds
Instructions:
- Preheat the oven to 200 degrees Celsius (top and bottom heating).
- Cut two slices, about 2 cm thick, from the center of the cauliflower. Heat olive oil in a pan and sear the "steaks" for 3 minutes on each side. Carefully transfer them to an ovenproof dish and bake for about 20 minutes or longer until they are tender.
- In a mortar, crush the garlic with a pinch of salt. Then add the pine nuts and basil, and continue grinding until you have a paste. Pour in 3-4 tablespoons of olive oil and add the yeast flakes, mixing well.
- Divide the bread into pieces and briefly toast them in a dry pan.
- Place the cauliflower steaks on plates, drizzle with the pesto sauce, sprinkle with pomegranate seeds, and crumble the bread crumbs on top.
- Serve immediately.
Enjoy your Cauliflower Steaks with Pesto and Pomegranate!
