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Cauliflower Steak with Red Zhug Sauce
Breville Test Kitchen

Breville Test Kitchen

Cauliflower Steak with Red Zhug Sauce

the Combi Wave™ 3 in 1
the Combi Wave™ 3 in 1 Product Details

the Combi Wave™ 3 in 1

1 hr 5 mins total time

20 mins active time

Easy

Serves 4

Ingredients


Measurements:

Red Zhug sauce

  • Fresno chili icon
    5 Fresno chilies

    roughly chopped

  • lightly packed cilantro leaves icon
    ¾ cup lightly packed cilantro leaves
  • clove garlic icon
    1 clove garlic

    crushed

  • ground coriander icon
    ½ tsp ground coriander
  • ground cumin icon
    ½ tsp ground cumin
  • kosher salt icon
    1½ tsp kosher salt
  • olive oil icon
    2 tbsp olive oil
  • fresh lemon juice icon
    1 tbsp fresh lemon juice

Cauliflower steaks

  • medium head cauliflower icon
    1 (1½ lb) medium head cauliflower
  • olive oil icon
    2 tbsp olive oil
  • Kosher salt and freshly cracked black pepper icon
    Kosher salt and freshly cracked black pepper

Instructions

  • 1Make 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 1½-inch thick steaks. Place cauliflower steaks in a large bowl, add oil and turn to coat.
  • 3Season with salt and pepper.
  • 4Press AIRFRY and set 450°F 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.
Side dish/Accompaniment
Autumn
Winter
Gluten Free
Vegan
Vegetarian

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