Cauliflower steak with thyme and wasabi
INGREDIENTS FOR 3 SERVINGS:
Cauliflower – 600 g
Wasabi powder – 60 g
Japanese mayonnaise – 120 g
Sesame – 15 g
Olive oil – 45 g
Vegetable oil – 45 g
Garlic – 15 g
Onion – 25 g
Cream 25% – 30 g
Thyme – 15 g
-Cut a 160 g steak from a head of cauliflower.
-Poach the steak in a spicy garlic and thyme broth.
-Fry on both sides in vegetable oil until golden brown.
-To make the puree, sauté the remaining cabbage and onion in olive oil, then pour in the cream and simmer until softened. Punch the resulting mixture in a blender.
-Serve over mashed cauliflower with steak and drizzle with a mixture of wasabi powder and Japanese mayonnaise. Sprinkle with sesame seeds.