Name: Elegant Roasted Cauliflower Steak with Hazelnut and Pomegranate
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Cuisine: French
Ingredients: 1 item cauliflower; 30 g hazelnut; 50 g pomegranate seed; 15 ml olive oil; 10 ml lemon juice; 10 g parsley

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Elegant Roasted Cauliflower Steak with Hazelnut and Pomegranate

Elegant Roasted Cauliflower Steak with Hazelnut and Pomegranate

A sophisticated vegan dish featuring roasted cauliflower steak, complemented by a nutty and fruity topping.

To provide a balanced meal with a focus on seasonal vegetables, healthy fats, and a touch of sweetness.

Ingredients:

1
item
cauliflower
30
g
hazelnut
50
g
pomegranate seed
15
ml
olive oil
10
ml
lemon juice
10
g
parsley

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Instructions:

Preheat the oven to 200°C.
Slice the cauliflower into thick steaks, about 2 cm each.
Brush the cauliflower steaks with olive oil and season with salt and pepper.
Place the cauliflower steaks on a baking sheet and roast for about 25 minutes until golden brown and tender.
While the cauliflower is roasting, toast the hazelnuts in a dry pan over medium heat for about 5 minutes, then chop them roughly.
In a small bowl, mix the pomegranate seeds, chopped hazelnuts, lemon juice, and chopped parsley.
Once the cauliflower is done, place it on a serving plate and top with the pomegranate and hazelnut mixture.
Serve immediately, garnished with additional parsley if desired.

Nutrition	Per Serving 414 g	Per 100g
Energy	430 kcal	104 kcal
Protein	11.4 g	2.8 g
Fibre	11.3 g	2.7 g
Salt	0.1 g	0.0 g
Sugar	14.5 g	3.5 g
Carbohydrates	30.4 g	7.4 g
Fat	33.3 g	8.1 g

Environmental	Per Serving 414 g	Per 100g
CO2	2.4 kg	0.6 kg
Water	0.9 l	0.2 l

1
item
cauliflower
30
g
hazelnut
50
g
pomegranate seed
15
ml
olive oil
10
ml
lemon juice
10
g
parsley

Preheat the oven to 200°C.

Slice the cauliflower into thick steaks, about 2 cm each.

Brush the cauliflower steaks with olive oil and season with salt and pepper.

Place the cauliflower steaks on a baking sheet and roast for about 25 minutes until golden brown and tender.

While the cauliflower is roasting, toast the hazelnuts in a dry pan over medium heat for about 5 minutes, then chop them roughly.

In a small bowl, mix the pomegranate seeds, chopped hazelnuts, lemon juice, and chopped parsley.

Once the cauliflower is done, place it on a serving plate and top with the pomegranate and hazelnut mixture.

Serve immediately, garnished with additional parsley if desired.

Elegant Roasted Cauliflower Steak with Hazelnut and Pomegranate Elegant Roasted Cauliflower Steak with Hazelnut and Pomegranate

Ingredients:

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Instructions:

Elegant Roasted Cauliflower Steak with Hazelnut and Pomegranate

Elegant Roasted Cauliflower Steak with Hazelnut and Pomegranate