Buy all ingredients right below the recipe
Ingredients for Steak and Cream
- 1 large cauliflower
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 1 tsp sweet paprika powder
- 1 tsp smoked paprika
- 2 tbsp extra virgin olive oil
- 1 can chickpeas (400 g, drained)
- 2 tbsp tahini
- 1 whole garlic bulb
- Juice of ½ lemon
- 2–3 tbsp still water (or aquafaba)
For Garnish
- Fresh sprouts
- Sunflower seeds
- Chili oil
Preparation
- 1Cut the cauliflower into 2–3 thick “steaks” (approx. 2 cm thick). In a bowl, mix tomato paste, half of the soy sauce (1 tbsp), paprika powder, smoked paprika, and olive oil to form a marinade. Generously brush the cauliflower steaks with the marinade on both sides.
- 2Preheat the oven to 180 °C convection. Place the steaks on a baking sheet lined with parchment paper. Add the whole garlic bulb (possibly wrapped in aluminum foil). Bake everything for approx. 20–25 minutes until the cauliflower is soft and the marinade is slightly caramelized.
- 3For the cream, put the chickpeas, tahini, roasted garlic (squeezed from the cloves), the remaining soy sauce (1 tbsp), and lemon juice into a blender. Blend everything until smooth, adding a little water or aquafaba as needed until a fine, creamy consistency is achieved.
- 4Spread the chickpea cream on plates. Arrange the cauliflower steak on top and garnish with fresh sprouts, sunflower seeds, and a drizzle of chili oil.
Knuspr-Küche
Tipp: Rösten Sie die Sonnenblumenkerne kurz in einer Pfanne ohne Fett an, um ein noch intensiveres Aroma zu erhalten. Der geröstete Knoblauch verleiht der Creme eine milde, süßliche Note.