the Sage Test Kitchen
Cauliflower Steak with Red Zhug Sauce
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
1 hr 5 mins total time
20 mins active time
Easy
Serves 4
Ingredients
Measurements:
For the Red Zhug sauce
5 Fresno chilliescoarsely chopped
¾ cup (20 g) lightly packed coriander leaves
1 clove garliccrushed
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
- 1To 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.
- 2Remove 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.
- 3Season with salt and pepper.
- 4Press 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.
- 5Repeat with remaining cauliflower steak.
- 6Serve immediately with red zhug sauce.