Golden Cauliflower Steaks over Minted Pea Cream with Pickled Red Onion and Toasted Almonds

Name: Golden Cauliflower Steaks over Minted Pea Cream with Pickled Red Onion and Toasted Almonds
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1 large (about 2 lb) large cauliflower; 10.5 oz (about 2 cups) frozen peas; 3/4 cup plain Greek yogurt; 1 small (about 4 oz) red onion; 1/3 cup (about 1.4 oz) sliced almonds; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tsp lemon zest; 2 tbsp apple cider vinegar; 2 tsp honey; 2 cloves garlic; 2 tbsp packed fresh mint; 1 tsp ground cumin; 3/4 tsp smoked paprika; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/4 cup water

A vegetarian gluten-free dish featuring roasted cauliflower steaks served over a silky pea and yogurt cream with mint, finished with quick-pickled red onion, toasted almonds, and a touch of lemon. It balances crisp texture, freshness, and roasty flavor in one original main course.

20 minPrep

35 minCook

55 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

1 unit (approx. 900 g) large cauliflower (cut en 4 lomos gruesos and the restos reservados)
300 g frozen peas (for the cream)
180 g plain Greek yogurt (divided for the cream and the acabado)
120 g red onion (en pluma fina)
40 g sliced almonds (tostadas)
45 ml olive oil (divided)
30 ml lemon juice (freshly squeezed, divided)
2 g lemon zest (finely grated)
30 ml apple cider vinegar (for encurtir the onion)
10 g honey (for equilibrar the encurtido)
2 cloves garlic (1 grated and 1 whole)
10 g fresh mint (leaves chopped, divided)
3 g ground cumin (for the coliflor)
2 g smoked paprika (for the coliflor)
8 g salt (or to taste, divided)
2 g black pepper (freshly ground, divided)
60 ml water (for ajustar the cream si hace falta)

Nutrition facts

per serving

255 kcal

Calories

10 g

Protein

21 g

Carbs

15 g

Fat

7 g

Fiber

14 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree Nuts

Instructions

1
Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.
2
Cut the cauliflower into 4 thick steaks from the center. Reserve any loose florets that fall away. Mix 2 tablespoons of the olive oil with the grated garlic, ground cumin, smoked paprika, 1 teaspoon salt, half of the black pepper, and the lemon zest. Rub this mixture over the steaks and the reserved cauliflower pieces.
3
Arrange the cauliflower on the tray and roast for 30 to 35 minutes at 220 °C / 425 °F, carefully turning halfway through, until tender and deeply golden around the edges.
4
While the cauliflower roasts, make the quick pickled onion. In a bowl, combine the red onion with the apple cider vinegar, 1 tablespoon of the lemon juice, the honey, and 1/4 teaspoon salt. Massage lightly with your hands or a spoon and let it rest for 15 minutes.
5
Toast the sliced almonds in a dry skillet over medium heat for 2 to 4 minutes, stirring often, until golden and fragrant. Remove immediately so they do not burn.
6
Bring a small saucepan of water to a gentle boil, add the frozen peas and the whole garlic clove, and cook for 3 minutes. Drain well.
7
Transfer the cooked peas and boiled garlic to a blender or food processor. Add 150 g (about 2/3 cup) of the Greek yogurt, the remaining tablespoon of olive oil, the remaining tablespoon of lemon juice, half of the fresh mint, 1/4 teaspoon salt, the rest of the black pepper, and the water if needed. Blend until smooth and thick.
8
Taste the pea cream and adjust with more salt or a few extra drops of lemon if desired. If you prefer to serve it warm, heat it for 1 to 2 minutes over very low heat without letting it boil.
9
To plate, spread the pea cream onto the plates. Set one roasted cauliflower steak on top of each portion and scatter the reserved roasted florets around it.
10
Finish each plate with small spoonfuls of the remaining Greek yogurt, the quick pickled red onion with a little of its liquid, the toasted almonds, and the rest of the chopped fresh mint. Serve immediately.

Chef tips

For sturdier cauliflower steaks, leave part of the central stem intact to hold the florets together. If your cauliflower is small and yields only 2 or 3 full steaks, complete the portions with the roasted florets.

Substitutions

You can replace the almonds with toasted pumpkin seeds if you want to avoid tree nuts. The honey can be swapped for maple syrup for a strict vegan version if you also use unsweetened plant-based yogurt instead of Greek yogurt.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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