Cauliflower Steak With Millet (Printable Recipe)
Plant-based meal with cauliflower steak, millet, tahini drizzle, and crisp cabbage salad.
# Ingredients You'll Need:
→ Cauliflower Steaks
01 -
1 large cauliflower
02 -
30 ml olive oil
03 -
1 red bell pepper finely chopped
04 -
3 garlic cloves minced
05 -
Salt to taste
06 -
Black pepper to taste
07 -
Parmesan cheese optional
→ Millet
08 -
180 g millet
09 -
960 ml water
10 -
Salt to taste
→ Tahini Sauce
11 -
30 ml olive oil
12 -
100 g tahini
13 -
Juice of 1/2 lemon
14 -
1/2 tsp ground cumin
15 -
Salt to taste
16 -
Black pepper to taste
→ Cabbage Salad
17 -
1/4 head cabbage shredded
18 -
1 carrot grated
19 -
1 cucumber sliced or grated
20 -
A handful of parsley chopped
21 -
Olive oil for dressing
22 -
Salt to taste
23 -
Black pepper to taste
# Steps to Follow:
01 -
Preheat oven to 200°C. Slice cauliflower into thick steaks through the core.
02 -
In a bowl combine olive oil, red pepper, garlic, salt, and pepper. Brush mixture onto cauliflower steaks and place on parchment-lined tray. Roast for 25 minutes.
03 -
Sprinkle roasted cauliflower with Parmesan and roast for an additional 5 minutes until cheese melts.
04 -
Rinse millet thoroughly. In a saucepan bring water and salt to a boil. Add millet, reduce heat, cover, and simmer for 20 minutes until fluffy.
05 -
In a blender combine tahini, olive oil, lemon juice, cumin, salt, and pepper. Blend until smooth and creamy.
06 -
In a bowl toss shredded cabbage, grated carrot, cucumber, and parsley with olive oil, salt, and pepper.
07 -
Plate a portion of millet, top with roasted cauliflower steak, drizzle with tahini sauce, and serve with cabbage salad on the side.
# Extra Tips:
01 -
Store each component separately to maintain freshness and texture.
02 -
Cauliflower can be reheated in the oven or skillet for best results.
03 -
Millet reheats well in a microwave with a splash of water.
04 -
Tahini sauce thickens in the fridge; stir before use.