Cauliflower steaks with potato sauce and olive relish

Name: Cauliflower steaks with potato sauce and olive relish
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g dried tomatoes; 1 collar Parsley; 1 untreated lemon; 200 g Kalamata olives; 8 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Potatoes; 1 Onion; 400 ml Vegetable broth; 50 g Parmesan cheese; 100 g Fresh cream; 1 (approx. 1 kg) Head Cauliflower; 7-10 Tbsp freshly grated nutmeg

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g dried tomatoes
1 collar Parsley
1 untreated lemon
200 g Kalamata olives
8 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Potatoes
1 Onion
400 ml Vegetable broth
50 g Parmesan cheese
100 g Fresh cream
1 (approx. 1 kg) Head Cauliflower
7-10 Tbsp freshly grated nutmeg

Directions

1
For the relish, cut tomatoes into fine strips. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Wash lemon hot, grate dry and peel in thin strips with a zest ripper. Halve the fruit and squeeze the juice. Chop the zests. Mix tomatoes, parsley, olives, 4 tbsp. lemon juice, lemon zests and 4 tbsp. olive oil. Season to taste with salt and pepper.
2
Clean, wash and drain the cabbage. Cut into 6 approx. 2 cm thick slices. For the sauce peel, wash and chop the potatoes. Peel and finely dice the onion. Bring the stock, diced onion and potatoes to the boil and cook for about 15 minutes
3
Heat 2 tablespoons of oil in 2 pans. Fry cabbage slices for about 15 minutes while turning. Season with salt and some nutmeg. Mash potatoes finely in the broth. Grate cheese. Divide about 100 g of the remaining cauliflower into fine florets. Add crème fraîche, parmesan and cauliflower to the potatoes. Season the sauce with salt and pepper
4
Arrange cauliflower slices, sauce and relish on plates