http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com Thick "steaks" are cut from a head of cauliflower, simply seasoned and drizzled with olive oil, then baked until tender. They are served with a very simple parsley sauce, which can be prepared up to 3 days in advance. This way of preparing cauliflower is very simple and wonderfully delicious!
| | Parsley Sauce |
|---|
- 1 head / 750g Cauliflower
- 2 tbsp Extra virgin olive oil
- Sea salt
- Freshly ground pepper
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- 1 bunch Flat parsley, leaves only
- 1/2 bunch Chives
- Sea salt
- Freshly ground pepper
- 80 ml Vegetable stock
- 1 tbsp Dry white wine
- 2 tbsp Olive oil
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- Preheat oven 200C/400F degrees. Drizzle a large baking sheet with 1 tablespoon of olive oil.
- Wash the cauliflower and remove the tough outer leaves of the cauliflower and discard.
Cut cauliflower vertically into 1/4-inch-thick slices. Arrange in a single layer on prepared pan. Drizzle cauliflower with remaining tablespoon of olive oil. Sprinkle with salt and pepper. Bake for 30 minutes or until golden brown.
- While the cauliflowers are roasting, combine all of the ingredients except the olive oil for the green sauce in a blender and process into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. Serve with roasted cauliflowers.
http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com
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