Cauliflower Steak Recipe

Cooking Instructions

1. 1

   Prepare the Cauliflower Steak

   Preheat your oven to 425°F (220°C). Remove the leaves from the cauliflower and slice it into 1-inch thick steaks. Brush both sides of the cauliflower steaks with olive oil, and season with salt and pepper.

2. 2

   Roast the Cauliflower

   Place the cauliflower steaks on a baking sheet lined with parchment paper and roast in the preheated oven for about 25-30 minutes, flipping halfway through, until golden brown and tender.

3. 3

   Cook the Jasmine Rice

   While the cauliflower is roasting, rinse the jasmine rice under cold water. In a saucepan, combine 1 cup of jasmine rice with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and the water is absorbed.

4. 4

   Make the Carrot-Ginger Demi

   In a small saucepan, add chopped carrots and grated ginger with 1 cup of water. Bring to a boil and then simmer for about 15 minutes until the carrots are tender. Blend the mixture until smooth and season with salt.

5. 5

   Prepare the Brussels Sprouts

   Trim and halve the Brussels sprouts. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the Brussels sprouts and sauté for about 8-10 minutes until they are crispy and tender. Season with salt and pepper.

6. 6

   Plate the Dish

   On a plate, serve a cauliflower steak topped with a generous spoonful of chili crisp, alongside a serving of jasmine rice and sautéed Brussels sprouts. Drizzle the carrot-ginger demi over the plate for added flavor.