Cauliflower Steaks with Turmeric Dip
Cauliflower steaks with turmeric dip - Vegetarian version of a classic!
Healthy, because
Even smarter
Nutritional values
Vitamin C in cauliflower is important for an intact immune system and is involved in the formation of connective tissue. Turmeric stimulates, among other things, the production of digestive juices and thus the digestion of fats.
If you wish, you can also prepare the vegetable steaks with other types of cabbage: Red cabbage, white cabbage and pointed cabbage are also well suited.
(Percentage of daily recommendation)
| Calorie | 665 cal. | (32 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.4 g | (55 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 128.9 μg | (215 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 208 μg | (69 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 26.1 μg | (58 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 186 mg | (196 %) | ||
| Potassium | 1,342 mg | (34 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 324 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 4 carrots
- 4 garlic cloves
- 9 Tbsps olive oil
- salt
- 1 head Cauliflower
- ½ tsp ground ground Turmeric
- peppers
- 2 ½ Tbsps Vinegar
- 4 eggs
- 14 ozs chickpeas (drained weight; can)
- 2 Tbsps Tahini
- 2 Tbsps lemon juice
- cayenne pepper
- 4 young scallions
- 2 handfuls Watercress
Preparation steps
Clean, peel and quarter carrots lengthwise. Peel and press garlic. Place both in a baking dish with 1 tablespoon olive oil and 1 pinch of salt and bake in a preheated oven at 200 °C / 400 °F for approx. 35 minutes.
Meanwhile, line a baking tray with baking paper. Clean cauliflower, remove leaves, wash and cut 4 slices about 1-inch thick from the head; divide the rest into florets and cut into thick slices as well. Mix 4 tablespoons olive oil with turmeric, salt, and pepper. Place cauliflower slices on a baking sheet, and brush with turmeric oil.
Remove carrots from oven and allow to cool. Reduce oven temperature to 350 °F. Place cauliflower in oven and bake for about 20 minutes. Just before end of cooking, increase heat to broil setting and broil cauliflower for about 5 more minutes until lightly browned; then remove.
In the meantime, boil about 8 cups of salted water with vinegar in a pot. Carefully crack the eggs one by one, put them in a ladle and let them slide one by one into the barely boiling water. With the help of a spoon, bring into a round shape and poach for 4-5 minutes. Then lift out and drain.
At the same time, rinse and drain the chickpeas. Puree finely in a blender with carrots, garlic, tahini, lemon juice and remaining oil. Season dip with cayenne pepper, pour into a bowl and grind lightly with pepper.
Clean the spring onions, wash and cut diagonally into rings. Wash watercress and spin dry. Arrange cauliflower steaks with 1-2 tablespoons dip on plates, top each with 1 poached egg and open it. Arrange watercress and spring onion rings decoratively all around.
