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🍰 Oven-Roasted Cauliflower Steaks on Creamy Sweet Potato Base

351 kcal · 30 min · 4 portions

Ingrédients

• 1 kg cauliflower
• 5 tbsp olive oil
• salt
• mixed pepper
• 1 tbsp lemon juice
• 2 sweet potatoes (250 g each)
• 150 ml vegetable broth
• 1 handful basil (5 g)
• 60 g dried tomatoes (soft tomatoes)
• 90 g green olives (3 tbsp; pitted)
• 90 g black olives (3 tbsp; pitted)
• nutmeg

Préparation

1. 1. Thoroughly wash the cauliflower.
2. 2. Cut the cauliflower lengthwise into four equal quarters.
3. 3. Slice the quarters into rounds approximately 1 cm thick.
4. 4. Brush the slices with 2 tablespoons of oil.
5. 5. Season the slices with salt and pepper.
6. 6. Place the slices on a baking sheet lined with parchment paper.
7. 7. Drizzle some lemon juice over the slices.
8. 8. Preheat the oven to 200 degrees Celsius conventional heat (or 180 degrees Celsius fan-assisted).
9. 9. Bake the slices for 25 minutes until golden brown.
10. 10. Peel the sweet potatoes.
11. 11. Cut the sweet potatoes into cubes.
12. 12. Place the sweet potato cubes in a pot with the broth.
13. 13. Cook the sweet potatoes over medium heat for 15 minutes until tender.
14. 14. Wash the basil.
15. 15. Shake off excess water from the basil.
16. 16. Pluck the basil leaves off the stems.
17. 17. Reserve a few leaves for garnish.
18. 18. Chop the remaining basil into thin strips.
19. 19. Dice the tomatoes.
20. 20. Dice the olives.
21. 21. Mix the tomatoes and olives with the basil strips.
22. 22. Mash the cooked sweet potatoes finely using a potato masher.
23. 23. Stir 2 tablespoons of oil into the mash.
24. 24. Season the mash with salt.
25. 25. Season the mash with pepper.
26. 26. Add a pinch of freshly grated nutmeg.
27. 27. Spoon the sweet potato mash onto plates.
28. 28. Place the baked cauliflower steaks on the mash.
29. 29. Spread the olive and basil mixture over the steaks as a topping.
30. 30. Drizzle everything with a little remaining oil.
31. 31. Season with a little more pepper.
32. 32. Garnish the dishes with the reserved basil leaves.

Nutrition par portion

• kcal: 351
• Protein: 9 g · Fett/Fat: 17 g · Carbs: 38 g