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Balsamic baked cauliflower steaks with beetroot

These balsamic baked cauliflower steaks with beetroot can be served as a main dish in a plant-based diet ( with mashed potatoes or rice) or as a side dish with roasted/grilled/pan-fried meat & fish. For a kick, tuck in a chilli, cut in half.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 head cauliflower
  • 6 baby beetroots
  • 1 red onion
  • 1 garlic clove minced
  • 2 Tbsp olive oil
  • 1 tsp cumin seeds
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp honey or agave syrup
  • To serve : balsamic syrup
  • Chopped Parsley

Method
 

  1. Preheat the oven to 180°C.
  2. Take the leaves off the cauliflower, slice them thinly, then line a baking dish with them.
  3. Cut the cauliflower into 4 thick steaks, then put these on top of the leaves.
  4. Cut the beets in half, the onion into 4 wedges.
  5. Mix the oil, garlic, cumin seeds and balsamic vinegar, then brush all vegetables with this paste. Pour the remaining dressing over them.
  6. Season to taste, then bake for 15 minutes. Carefully turn over the steaks, brush them with the jus and drizzle with honey or agave syrup.
  7. Bake for another 10-15 minutes, until golden.
  8. Serve with parsley scattered on top and drizzled with balsamic syrup.