Cauliflower Steak with Grainy Gruyere Slaw
Image source: TallTree
Cauliflower (2 heads) ‡
Red Cabbage, thinly sliced (1/2 cup) ‡
Green Cabbage, thinly sliced (1/4 cup) ‡
Carrots, thinly sliced (1/4 cup) ‡
Vegan Mayonnaise (1/2 cup) ‡
Lemon, juiced (3 tbsp) ‡
Apple Cider Vinegar (1 tbsp) ‡
Sugar, (2 tbsp)
Parsley, chopped (3 tbsp) ‡
Onions, chopped (2 tbsp) ‡
Grainy Gruyere Cheese, grated (1/2 cup) ‡
Buffalo Sauce (1/2 cup)
Sea Salt, to taste
Black Pepper, to taste
‡: available in Tall Tree Organic Subscription
Preheat oven to 200 C.
Slice the cauliflower from top to bottom creating 3-4 steaks per head.
Marinade the steaks in the buffalo sauce and season with salt and pepper and line onto baking tray.
Roast for 20 minutes making sure to flip half way through the baking.
Whilst it is baking make the gruyere slaw by combining the red cabbage, green cabbage, carrots, mayonnaise, lemon juice, apple cider vinegar, sugar, parsley, onions and grainy gruyere really well in a bowl and in case a thinner consistency is needed it can be pulsed for a few seconds in the blender as well.
Remove the cauliflower steaks from the oven and top with the gruyere slaw and serve!