Grilled Cauliflower ‘Steaks’ with Tonnato Sauce and Walnut Salsa

Page: https://www.theguardian.com/lifeandstyle/2017/jan/14/caper-recipes-yotam-ottolenghi-grilled-cauliflower-tonnato-oxtail-celeriac-marinated-aubergine

(1 review)

Tags:

Recipe Reviews

This was a light dinner; would be good as a starter, as Ottolenghi suggests. DH thought the tastes of the tonnato sauce (the bottom layer) and the salsa conflicted; I thought they were fine together. He also said he'd like the salsa in/on an omelet or scrambled eggs.

Unfortunately my fresh parsley was way past its use-by date and there was none in the freezer, so I had to use the dried stuff.

Ottolenghi has you cut only two "steaks" from the center of each cauliflower, which could waste quite a bit of cauli if you're not prepared to use the rest, but the steaks hold together well because they both have a substantial portion of the central stem.

(0) comment (0) useful  

Showing page 1 of 1 pages

| all recipes |

Login or register to add your own review of this recipe.