Cauliflower steak with garlic peanut butter sauce
This steak captivated the hearts of even the most devoted meat eaters, and it’s also super easy to prepare.
|For the sauce:|
|3 tablespoons||Peanut butter|
|2 tablespoons||Soy sauce|
|2 tablespoons||Olive oil|
|According to your taste||Chili flakes|
|3 tablespoons||Grated parmesan cheese / nutritional yeast flakes|
|2 teaspoons||Chopped rosemary|
|3 cloves||Grated garlic|
|2 tablespoons||Greek yogurt|
|For the steaks and side:|
|According to your needs||Asparagus|
|According to your needs||Salt, pepper|
For the sauce, mix together: 3 tablespoons of peanut butter, 2 tablespoons each of soy sauce and olive oil, chili flakes to taste, 3 tablespoons of grated parmesan cheese or nutritional yeast flakes for the vegan version. Add 2 teaspoons of chopped rosemary and 3 grated cloves of garlic.
The sauce will be thick, so gradually add a few tablespoons of water at a time, mixing until you get a lightly spreadable (but not too watery) sauce. I added about 8 tablespoons, but the amount may vary depending on the consistency of your peanut butter.
Pour the sauce over the cauliflower steaks and place them in an oven preheated to 190°C (375°F). Bake for 25 minutes.
While the cauliflower steaks are baking, sauté asparagus with a bit of olive oil, a few minced garlic cloves, salt, and pepper. Enjoy!