200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
Sulfiet
Mosterd
SojaGrilled Cauliflower Steak
Enjoy a special dining experience with this grilled cauliflower steak, lightly spiced with pimenton de la vera. Served with a crispy potato/piccalilli croquette, roasted celeriac, haricots verts, salsify, and a unique beurre blanc with black garlic.
Potato/piccalilli croquette (mustard, potato, sour cream, wheat flour, celery, white wine vinegar, gherkin, carrot, cauliflower, soy sauce, sugar, corn, chives), salsify, celeriac, haricots verts, spinach, white onion, black garlic, cauliflower, smoked paprika, star anise, cream, cornflour, pernod, white wine, butter, pepper and salt, sunflower oil.
Allergens: alcohol, gluten, koemelk, lactose, mosterd, selderij, soja, sulfiet.
Microwave
Heat the cauliflower steak with the vegetables loosely covered for 3-4 minutes (1 person) to 6-8 minutes (2 or more persons). Heat the croquettes on the baking paper for 1 minute alongside (they will not be crispy anymore). Warm the beurre blanc with the lids loosely on for 30 seconds.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the cauliflower steak and vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). In the last 8-10 minutes, heat the croquettes on the baking paper alongside. Warm the beurre blanc until hot in a saucepan on the stove. Disposable containers cannot go in the oven, transfer to an oven dish.