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🍽️ Vegan Cauliflower Steaks with Wedges

335 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 1 kg
• olive oil 5 tbsp
• salt pinch
• pepper, black ground pinch
• lemons 1 pc.
• cauliflower 1 pc.
• soy sauce 2 tbsp
• parsley, fresh 10 g
• garlic cloves 1 pc.
• spring onions 1 pc.
• soy yogurt 200 g
• paprika, sweet pinch

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Wash the potatoes thoroughly.
3. 3. Cut the potatoes into wedges.
4. 4. Place the potato wedges on a baking sheet.
5. 5. Add three tablespoons of olive oil.
6. 6. Season with salt and pepper.
7. 7. Mix everything well so the potatoes are coated.
8. 8. Bake the potatoes in the oven for about 25 minutes.
9. 9. Wash the lemon under running water.
10. 10. Grate about one teaspoon of the zest.
11. 11. Cut the lemon in half.
12. 12. Squeeze the juice from the lemon.
13. 13. Clean the cauliflower thoroughly.
14. 14. Remove the hard core at the bottom.
15. 15. Cut the cauliflower into slices about two centimeters thick.
16. 16. Line a baking sheet with baking paper.
17. 17. Place the cauliflower slices on the sheet.
18. 18. Take a small bowl.
19. 19. Add soy sauce to the bowl.
20. 20. Add the lemon zest.
21. 21. Add one tablespoon of lemon juice.
22. 22. Add two tablespoons of olive oil.
23. 23. Stir the marinade well.
24. 24. Brush the cauliflower steaks with the marinade on one side.
25. 25. Brush the other side with the marinade as well.
26. 26. Bake the cauliflower steaks for about 20 minutes until golden brown.
27. 27. Wash the parsley.
28. 28. Pluck the leaves from the stems.
29. 29. Finely chop the parsley leaves.
30. 30. Peel the garlic.
31. 31. Roughly chop the garlic.
32. 32. Wash the spring onions.
33. 33. Remove the root ends of the spring onions.
34. 34. Finely chop the spring onions.
35. 35. Take a tall container.
36. 36. Put the parsley into the container.
37. 37. Put the garlic into the container.
38. 38. Put the spring onions into the container.
39. 39. Blend the ingredients finely with a hand blender.
40. 40. Add soy yogurt to the mixture.
41. 41. Stir in the soy yogurt.
42. 42. Season the dip mixture with lemon juice.
43. 43. Season with salt.
44. 44. Season with pepper.
45. 45. Take the cauliflower steaks out of the oven.
46. 46. Serve the steaks with the potato wedges.
47. 47. Serve the dip alongside.
48. 48. Sprinkle the dish with a pinch of paprika powder.
49. 49. Enjoy your meal!

Nutrition per serving

• kcal: 335
• Protein: 9 g · Fett/Fat: 18 g · Carbs: 39 g