Make no mistake: these mini Paprika-Rubbed Cauliflower Steaks with a Kalamata Olive and Tomato Salsa, Red Pepper Purée, Salted Almonds, and Braised Lentils by @arundds of @perchinbombay are just as deserving of the steak honour as your regular meaty steaks. Even more so, in fact, we'd say, simply because it can be prepped and put together in the comfort of your home (and your PJs), at your leisure! Ingredients:- For the Cauliflower Steaks: - Cauliflower, 80g, trimmed and cut into a slab - Purple/Green Cauliflower, 80g, trimmed and cut into a slab - Refined Oil, 2 tbsp - Pomace Olive Oil, 1 tbsp - Minced Garlic, 1 tbsp - Smoked Paprika, 1 tsp - Fresh Thyme, 1 tsp, finely chopped - Dijon Mustard, 1 tbsp - Salt & Pepper, to taste For the Lentils: - Green Moong, 20g, soaked overnight and boiled - White Beans, 20g, soaked overnight and boiled - Cherry Tomatoes, 20g, halved - Minced Garlic, 1 tbsp - Onion, 1, small, cut into cubes - Basil Leaves, 2-3 - Salt & Pepper, to taste For the Kalamata Olive & Tomato Salsa: - Tomato, 1, ripe - Kalamata Olives, 3-4 pcs - Onion, 1 tsp, minced - Garlic, ½ tsp, minced - Extra Virgin Olive Oil - Lime Zest (of ½ a lime) - Red Wine Vinegar, ½ tsp - Bird's Eye Chili, ½, finely chopped - Salt & Pepper, to taste Method:- • Preheat the grill to medium or oven to 160°C. • Mix all the ingredients for the cauliflower steak together and marinate well, preferably overnight or at least an hour before. • Wrap the steaks in foil and steam for 10-12 minutes, until tender. • Remove from the foil and allow to lightly char. Set aside. For the Lentils: • Heat a pan over a medium flame, add the oil, and sauté the onion until translucent. • Add the garlic, lentils, beans, and cherry tomato. Sauté until fragrant and then tear the basil leaves and throw in. Set aside.

A premium lifestyle and gourmet food superstore bringing you quality products, deliciously unique recipes and exciting flavors from around the globe. At Foodhall, we don’t just love food, we celebrate it

Foodhall, A premium lifestyle and gourmet food superstore bringing you quality products, deliciously unique recipes and exciting flavors from around the globe. At Foodhall, we don’t just love food, we celebrate it

Make no mistake: these mini Paprika-Rubbed Cauliflower Steaks with a Kalamata Olive and Tomato Salsa, Red Pepper Purée, Salted Almonds, and Braised Lentils by @arundds of @perchinbombay are just as deserving of the steak honour as your regular meaty steaks.

Even more so, in fact, we'd say, simply because it can be prepped and put together in the comfort of your home (and your PJs), at your leisure!

Ingredients:-
For the Cauliflower Steaks:
- Cauliflower, 80g, trimmed and cut into a slab
- Purple/Green Cauliflower, 80g, trimmed and cut into a slab
- Refined Oil, 2 tbsp
- Pomace Olive Oil, 1 tbsp
- Minced Garlic, 1 tbsp
- Smoked Paprika, 1 tsp
- Fresh Thyme, 1 tsp, finely chopped
- Dijon Mustard, 1 tbsp
- Salt & Pepper, to taste

For the Lentils:
- Green Moong, 20g, soaked overnight and boiled
- White Beans, 20g, soaked overnight and boiled
- Cherry Tomatoes, 20g, halved
- Minced Garlic, 1 tbsp
- Onion, 1, small, cut into cubes
- Basil Leaves, 2-3
- Salt & Pepper, to taste

For the Kalamata Olive & Tomato Salsa:
- Tomato, 1, ripe
- Kalamata Olives, 3-4 pcs
- Onion, 1 tsp, minced
- Garlic, ½ tsp, minced
- Extra Virgin Olive Oil
- Lime Zest (of ½ a lime)
- Red Wine Vinegar, ½ tsp
- Bird's Eye Chili, ½, finely chopped
- Salt & Pepper, to taste

Method:-
• Preheat the grill to medium or oven to 160°C.
• Mix all the ingredients for the cauliflower steak together and marinate well, preferably overnight or at least an hour before.
• Wrap the steaks in foil and steam for 10-12 minutes, until tender.
• Remove from the foil and allow to lightly char. Set aside.

For the Lentils:
• Heat a pan over a medium flame, add the oil, and sauté the onion until translucent.
• Add the garlic, lentils, beans, and cherry tomato. Sauté until fragrant and then tear the basil leaves and throw in. Set aside.

Make no mistake: these mini Paprika-Rubbed Cauliflower Steaks with a Kalamata Olive and Tomato Salsa, Red Pepper Purée, Salted Almonds, and Braised Lentils by @arundds of @perchinbombay are just as deserving of the steak honour as your regular meaty steaks. Even more so, in fact, we'd say, simply because it can be prepped and put together in the comfort of your home (and your PJs), at your leisure! Ingredients:- For the Cauliflower Steaks: - Cauliflower, 80g, trimmed and cut into a slab - Purple/Green Cauliflower, 80g, trimmed and cut into a slab - Refined Oil, 2 tbsp - Pomace Olive Oil, 1 tbsp - Minced Garlic, 1 tbsp - Smoked Paprika, 1 tsp - Fresh Thyme, 1 tsp, finely chopped - Dijon Mustard, 1 tbsp - Salt & Pepper, to taste For the Lentils: - Green Moong, 20g, soaked overnight and boiled - White Beans, 20g, soaked overnight and boiled - Cherry Tomatoes, 20g, halved - Minced Garlic, 1 tbsp - Onion, 1, small, cut into cubes - Basil Leaves, 2-3 - Salt & Pepper, to taste For the Kalamata Olive & Tomato Salsa: - Tomato, 1, ripe - Kalamata Olives, 3-4 pcs - Onion, 1 tsp, minced - Garlic, ½ tsp, minced - Extra Virgin Olive Oil - Lime Zest (of ½ a lime) - Red Wine Vinegar, ½ tsp - Bird's Eye Chili, ½, finely chopped - Salt & Pepper, to taste Method:- • Preheat the grill to medium or oven to 160°C. • Mix all the ingredients for the cauliflower steak together and marinate well, preferably overnight or at least an hour before. • Wrap the steaks in foil and steam for 10-12 minutes, until tender. • Remove from the foil and allow to lightly char. Set aside. For the Lentils: • Heat a pan over a medium flame, add the oil, and sauté the onion until translucent. • Add the garlic, lentils, beans, and cherry tomato. Sauté until fragrant and then tear the basil leaves and throw in. Set aside.

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