Bistecca di cavolfiore cacio e pepe

Name: Bistecca di cavolfiore cacio e pepe
Cuisine: Italian
Ingredients: 1 cavolfiore; sale; burro; 2 foglioline salvia; pepe; pecorino o parmigiano o grana; 1 cucchiaio acqua; aceto stravecchio; insalatina; olio; semi di lino

Serves 1

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Bistecca di cavolfiore cacio e pepe

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Serves 1

Directions

1Add salt to the water.
2Take a small cauliflower and cut it into slices.
3Boil the cauliflower slices for 5 minutes; they should still be firm.
4Melt a piece of butter in a pan.
5Sear the cauliflower steak in the melted butter.
6Add two sage leaves, a little salt, and some pepper.
7Lower the heat and let the cauliflower steak brown well on both sides, carefully.
8Occasionally add a knob of fresh butter to prevent the butter from burning.
9Baste the cauliflower steak as if it were a filet.
10Flip the cauliflower steak and season with salt and pepper on the other side.
11While the cauliflower is browning, prepare the sauce by combining pecorino or parmesan/grana, a bit of pepper, a small knob of butter, and a tablespoon of water to create a cream.
12Spread the sauce on the bottom of a plate.
13Place the cauliflower steak on top of the sauce.
14Decorate as desired, including crispy cauliflower leaves.
15Add a drizzle of aged balsamic vinegar, some mixed greens with salt and oil, and flax seeds.

Ingredients

1 cavolfiore
sale
burro
2 foglioline salvia
pepe
pecorino o parmigiano o grana
1 cucchiaio acqua
aceto stravecchio
insalatina
olio
semi di lino

Tips

Do not overcook the cauliflower; it should be al dente.
Add fresh butter occasionally to prevent the butter from burning while browning.
Innaffa the cauliflower steak like a filet.
Turn the cauliflower steak like a regular steak.

Bistecca di cavolfiore cacio e pepe

Serves 1

instagram.com

Bistecca di cavolfiore cacio e pepe

instagram.com

Serves 1

Directions

1Add salt to the water.
2Take a small cauliflower and cut it into slices.
3Boil the cauliflower slices for 5 minutes; they should still be firm.
4Melt a piece of butter in a pan.
5Sear the cauliflower steak in the melted butter.
6Add two sage leaves, a little salt, and some pepper.
7Lower the heat and let the cauliflower steak brown well on both sides, carefully.
8Occasionally add a knob of fresh butter to prevent the butter from burning.
9Baste the cauliflower steak as if it were a filet.
10Flip the cauliflower steak and season with salt and pepper on the other side.
11While the cauliflower is browning, prepare the sauce by combining pecorino or parmesan/grana, a bit of pepper, a small knob of butter, and a tablespoon of water to create a cream.
12Spread the sauce on the bottom of a plate.
13Place the cauliflower steak on top of the sauce.
14Decorate as desired, including crispy cauliflower leaves.
15Add a drizzle of aged balsamic vinegar, some mixed greens with salt and oil, and flax seeds.

Ingredients

1 cavolfiore
sale
burro
2 foglioline salvia
pepe
pecorino o parmigiano o grana
1 cucchiaio acqua
aceto stravecchio
insalatina
olio
semi di lino

Tips

Do not overcook the cauliflower; it should be al dente.
Add fresh butter occasionally to prevent the butter from burning while browning.
Innaffa the cauliflower steak like a filet.
Turn the cauliflower steak like a regular steak.