the Breville Test Kitchen

Cauliflower Steak with Red Zhug Sauce

Name: Cauliflower Steak with Red Zhug Sauce
Cook time: 1200 s
Total time: 3900 s
Yield: Serves 4
Ingredients: 5 Fresno chilies - coarsely chopped; ¾ cup (20 g) lightly packed cilantro leaves; 1 clove garlic - minced; ½ tsp ground coriander; ½ tsp ground cumin; 1½ tsp kosher salt; 2 tbsp olive oil; 1 tbsp fresh lemon juice; 1 (700 g) medium head cauliflower; 2 tbsp olive oil; Kosher salt and freshly cracked black pepper

The Breville Combi Wave™ 3 in 1 hits air fry mode to give these roasted cauliflower steaks a tender toasty caramelized finish. The Middle Eastern Zhug sauce brings zippy zesty punch, that’ll have you dippin' and dunkin' every floret!

1 hr 5 mins total time

20 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the Red Zhug sauce

5 Fresno chilies
coarsely chopped
¾ cup (20 g) lightly packed cilantro leaves
1 clove garlic
minced
½ tsp ground coriander
½ tsp ground cumin
1½ tsp kosher salt
2 tbsp olive oil
1 tbsp fresh lemon juice

For the Cauliflower steaks

1 (700 g) medium head cauliflower
2 tbsp olive oil
Kosher salt and freshly cracked black pepper

Instructions

1To make the red zhug sauce, place all ingredients in small food processor and process until combined. Transfer sauce to small bowl, cover and reserve.
2Remove leaves and trim stem end of cauliflower, leaving core intact. Cut cauliflower from top to base into 2 x 4cm thick steaks. Place cauliflower steaks in a large bowl, add oil and turn to coat.
3Season with salt and pepper.
4Press AIRFRY and set 230°C for 20 minutes. Place Combi Crisp pan on turntable in high position and press START to preheat pan. Place one cauliflower steak in preheated pan and press START to begin cooking. Turn steak over when prompted halfway through cooking.
5Repeat with remaining cauliflower steak.
6Serve immediately with red zhug sauce.

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