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🍽️ Grilled Cauliflower Steaks with Turmeric Dip

665 kcal · 30 min · 4 servings

Ingredients

• 4 Carrots
• 4 Garlic Cloves
• 140 ml Olive Oil
• Salt
• 1 Cauliflower
• 0.5 tsp Ground Turmeric Powder
• Pepper
• 2.5 tbsp Vinegar
• 4 Eggs
• 400 g Chickpeas (Drained Weight; Can)
• 2 tbsp Tahini (30 g; Sesame Paste)
• 2 tbsp Lemon Juice
• Cayenne Pepper
• 4 Young Spring Onions
• 10 g Watercress (2 Handfuls)

Instructions

1. 1. Preheat the oven to 200 °C (180 °C for fan-assisted or gas mark 3).
2. 2. Peel the onions and cut them into quarters lengthwise.
3. 3. Peel the garlic and press it flat.
4. 4. Place the onions and garlic in a baking dish.
5. 5. Drizzle 1 tablespoon of olive oil over them and sprinkle with a pinch of salt.
6. 6. Bake the vegetables in the preheated oven for about 35 minutes.
7. 7. Line a baking sheet with baking paper.
8. 8. Remove the leaves from the cauliflower and wash it.
9. 9. Cut 4 thick slices (about 2 cm) from the cauliflower head.
10. 10. Divide the remaining cauliflower into florets and cut them into thick slices as well.
11. 11. Mix 4 tablespoons of olive oil with turmeric, salt, and pepper.
12. 12. Place the cauliflower slices on the baking sheet.
13. 13. Brush the slices with the turmeric oil mixture.
14. 14. Remove the carrots from the oven and let them cool.
15. 15. Reduce the oven temperature to 180 °C.
16. 16. Put the cauliflower in the oven and bake it for about 20 minutes.
17. 17. Switch the oven to grill mode shortly before the end of the cooking time.
18. 18. Grill the cauliflower for another 5 minutes until lightly browned.
19. 19. Remove the cauliflower from the oven.
20. 20. Bring about 2 liters of salted water with vinegar to a boil in a pot.
21. 21. Carefully crack the eggs one by one into a ladle.
22. 22. Gently slide the eggs into the barely simmering water one by one.
23. 23. Shape the eggs into a round form using a spoon.
24. 24. Poach the eggs for 4 to 5 minutes.
25. 25. Lift the eggs out and let them drain.
26. 26. Rinse the chickpeas and let them drain well.
27. 27. Puree the chickpeas finely together with the cooled carrots, garlic, tahini, lemon juice, and remaining oil in a blender.
28. 28. Season the dip with cayenne pepper.
29. 29. Fill the dip into a bowl.
30. 30. Grind some pepper over the dip.
31. 31. Trim and wash the spring onions.
32. 32. Cut the spring onions diagonally into rings.
33. 33. Wash the watercress and spin it dry.
34. 34. Arrange the cauliflower steaks on plates.
35. 35. Add 1 to 2 tablespoons of dip onto the slices.
36. 36. Top each slice with one poached egg.
37. 37. Cut the egg open.
38. 38. Decoratively arrange the watercress and spring onion rings around.

Nutrition per serving

• kcal: 665
• Protein: 22 g · Fett/Fat: 50 g · Carbs: 38 g