the Sage Test Kitchen

Cauliflower Steak with Red Zhug Sauce

Name: Cauliflower Steak with Red Zhug Sauce
Cook time: 1200 s
Total time: 3900 s
Yield: Serves 4
Ingredients: 5 Fresno chillies - coarsely chopped; ¾ cup (20 g) lightly packed coriander leaves; 1 clove garlic - crushed; ½ tsp ground coriander; ½ tsp ground cumin; 1½ tsp Coarse salt; 2 tbsp olive oil; 1 tbsp fresh lemon juice; 1 (700 g) medium head of cauliflower; 2 tbsp olive oil; Salt and freshly ground black pepper

The Breville Combi Wave™ 3 in 1 switches to air fry mode to give these roasted cauliflower steaks a tender, toasty, caramelised finish. The Middle Eastern Zhug sauce brings a zippy, zesty punch that’ll have you dipping and dunking every floret!

the Combi Wave™ 3 in 1

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1 hr 5 mins total time

20 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the Red Zhug sauce

5 Fresno chillies
coarsely chopped
¾ cup (20 g) lightly packed coriander leaves
1 clove garlic
crushed
½ tsp ground coriander
½ tsp ground cumin
1½ tsp Coarse salt
1 tbsp fresh lemon juice

For the Cauliflower steaks

2 tbsp olive oil
1 (700 g) medium head of cauliflower
2 tbsp olive oil
Salt and freshly ground black pepper

Instructions

1
To make the red zhug sauce, place all ingredients in a small food processor and blend until combined. Transfer the sauce to a small bowl, cover it and set aside.
2
Remove leaves and trim stem end of cauliflower, leaving core untouched. Cut cauliflower from top to base into 2 x 4cm thick steaks. Place cauliflower steaks in a large bowl, add oil and turn to coat.
3
Season with salt and pepper.
4
Press AIRFRY and set 230°C for 20 minutes. Place Combi Crisp pan on turntable in high position and press Start to preheat pan. Place one cauliflower steak in preheated pan and press START to begin cooking. Turn steak over when prompted halfway through cooking.
5
Repeat with remaining cauliflower steak.
6
Serve immediately with red zhug sauce.

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