Cauliflower Steak with Red Zhug Sauce

Cauliflower Steak with Red Zhug Sauce

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

this recipe is tailored for:

the Combi Wave™ 3 in 1

1 hr 5 mins total time

20 mins active time

Easy

Serves 4

Ingredients

Measurements:

Red Zhug sauce:

  • 5 Fresno chilies

    roughly chopped

  • ¾ cup lightly packed cilantro leaves
  • 1 clove garlic

    crushed

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

Cauliflower steaks:

  • 1 (1½ lb) medium head cauliflower
  • 2 tbsp olive oil
  • 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.

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