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Smoked Paprika Cauliflower Steak and Edamame puree with Chimichurri https://www.metro.ca/userfiles/image/recipes/steaks-chou-fleur-paprika-fumé-edamanes-chimichurri-11030.jpg PT20M PT20M PT40M
Put the edamame in a small pot and cover with water. Bring to a boil and cook for 7 to 8 minutes or until the edamame are soft. Rinse in cold water and drain well.Put the edamame in a food processor. Add the other ingredients for the puree and pulse until you get an even texture. Set aside.In a small bowl, mix all the ingredients for the marinade.In a small pan, grill the almonds until they are slightly golden. Add 1 tablespoon of the marinade and mix to coat well. Remove from the heat and set aside.Remove the leaves from the cauliflower. Slice the cauliflowers in half starting from the top. Cut into 2 cm thick slices. You should get about 2 to 3 steaks per cauliflower. Keep the trims for a cauliflower taco recipe!Place the cauliflower slices on a serving platter. Use a brush to spread the marinade on both sides.On the grill:Lightly oil the grill grate. Cook the cauliflower steaks on medium high for 8 to 10 minutes. Flip halfway through cooking. Baste the steaks with the remaining marinade as they cook. Check the tenderness and cook for another few minutes if needed.In the oven:Preheat the oven to 400 °F. Spread the steaks on a covered baking sheet lined with parchment paper. Cook for 20-25 minutes or until tender. Flip halfway though.Assembly:spread a generous amount of edamame puree on the bottom of each plate and place a cauliflower steak on top. Garnish with toasted almonds.Source: Loounie
2-3
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For the paste 1 bag (500 g) Irresistibles organic frozen shell on edamame 1 cup (250 ml) frest cilantro 1 cup (250 ml) fresh flat-leaf parsley 1/3 cup (85 ml) water 1/4 cup (65 ml) Irresistibles olive oil 3 tablespoon (45 ml) lemon juice 2 garlic cloves chopped 1/2 teaspoon (2,5 ml) hot chili flakes 1/4 teaspoon (1,5 ml) salt For the marinade 1/4 cup (65 ml) grapeseed oil or another high heat cooking oil 1 tablespoon (15 mg) Irresistibles apple cider vinegar 1 tablespoon (15 ml) Irresistibles balsamic vinegar 1 tablespoon (15 ml) Irresistibles maple syrup 1 tablespoon (15 ml) smoked paprika 1/2 teaspoon (2,5 ml) cumin 1/2 teaspoon (2,5 ml) dried oregano a pinch of salt For the steaks 1/2 cup (125 ml) slivered almonds 2 cauliflower
Smoked Paprika Cauliflower Steak and Edamame puree with Chimichurri

Smoked Paprika Cauliflower Steak and Edamame puree with Chimichurri

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2-3
Main course
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • For the paste
  • 1 bag
    (500 g)
    Irresistibles organic frozen shell on edamame
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    LEMONS

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    2 lb, PRODUCT OF MEXICO OR SPAIN GREEN BEANS 340 g, PRODUCT OF U.S.A. COLOSSAL CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE


  • 1 cup
    (250 ml)
    frest cilantro
  • 1 cup
    (250 ml)
    fresh flat-leaf parsley
  • 1/3 cup
    (85 ml)
    water
  • 1/4 cup
    (65 ml)
    Irresistibles olive oil
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    1 L SELECTED VARIETIES


  • 3 tablespoon
    (45 ml)
    lemon juice
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    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


    LEMONS

    LEMONS

    $2.99 ea.

    2 lb, PRODUCT OF MEXICO OR SPAIN GREEN BEANS 340 g, PRODUCT OF U.S.A. COLOSSAL CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE


  • 2
    garlic cloves chopped
  • 1/2 teaspoon
    (2,5 ml)
    hot chili flakes
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    SIMPLY ORGANIC SPICES

    SIMPLY ORGANIC SPICES

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    SELECTED SIZES SELECTED VARIETIES


  • 1/4 teaspoon
    (1,5 ml)
    salt

  • For the marinade
  • 1/4 cup
    (65 ml)
    grapeseed oil or another high heat cooking oil
  • 1 tablespoon
    (15 mg)
    Irresistibles apple cider vinegar
  • 1 tablespoon
    (15 ml)
    Irresistibles balsamic vinegar
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    500 ml SELECTED VARIETIES


  • 1 tablespoon
    (15 ml)
    Irresistibles maple syrup
  • 1 tablespoon
    (15 ml)
    smoked paprika
  • 1/2 teaspoon
    (2,5 ml)
    cumin
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    SELECTED SIZES SELECTED VARIETIES


  • 1/2 teaspoon
    (2,5 ml)
    dried oregano

  • a pinch of salt

  • For the steaks
  • 1/2 cup
    (125 ml)
    slivered almonds
  • 2
    cauliflower
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    170 g PRODUCT OF U.S.A. CAULIFLOWER PRODUCT OF U.S.A., No. 1 GRADE


Imprimer ma sélection

Preparation

Put the edamame in a small pot and cover with water. Bring to a boil and cook for 7 to 8 minutes or until the edamame are soft. Rinse in cold water and drain well.

Put the edamame in a food processor. Add the other ingredients for the puree and pulse until you get an even texture. Set aside.

In a small bowl, mix all the ingredients for the marinade.

In a small pan, grill the almonds until they are slightly golden. Add 1 tablespoon of the marinade and mix to coat well. Remove from the heat and set aside.

Remove the leaves from the cauliflower. Slice the cauliflowers in half starting from the top. Cut into 2 cm thick slices. You should get about 2 to 3 steaks per cauliflower. Keep the trims for a cauliflower taco recipe!

Place the cauliflower slices on a serving platter. Use a brush to spread the marinade on both sides.

On the grill:

Lightly oil the grill grate. Cook the cauliflower steaks on medium high for 8 to 10 minutes. Flip halfway through cooking. Baste the steaks with the remaining marinade as they cook. Check the tenderness and cook for another few minutes if needed.

In the oven:

Preheat the oven to 400 °F. Spread the steaks on a covered baking sheet lined with parchment paper. Cook for 20-25 minutes or until tender. Flip halfway though.

Assembly:

spread a generous amount of edamame puree on the bottom of each plate and place a cauliflower steak on top. Garnish with toasted almonds.

Source: Loounie

Source : Metro

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