Cauliflower Steaks With Tandoori Dip The perfect balance of cozy and fresh! Here is one of the top recipes for our cauliflower lovers with a delicious Tandoori dip on the side to make it even more exciting for you and your loved ones

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Cauliflower Steaks With Tandoori Dip

SERVINGS
2-4 servings

PREP TIME
40 MIN.

INGREDIENTS | Cauliflower Steaks

1 large caulifl ower
6 tbsp olive oil
Salt, pepper
1 tsp tandoori masala

Tandoori-Dip

250 g Turkish yoghurt (10% fat)
1 tsp tandoori masala
2 tbsp lemon juice
Also long wooden skewers

Preparation

Preheat the oven to 200 °C (fan) and grease the STAUB Stackable Braiser with some coconut oil. Mix the flax seeds with 5 tbsp water and let soak for 5 minutes.
In a bowl, whisk together maple syrup, peanut butter, remaining coconut oil, salt and cinnamon. Mix in flake mix, sunflower seeds, flax and chia seeds, and cranberries. Finally, add the oat drink and mix everything together well.
Pour the mixture into the braiser and spread evenly. Bake in the oven for about 40-45 minutes until golden brown. Just before the end of the baking time, peel the banana, cut in half lengthwise and place on the oatmeal. At the end of the baking time, take out the oatmeal and serve warm or let cool, according to taste.
Sprinkle with fresh blueberries and pomegranate seeds.
Goes well with vanilla yogurt, roasted peach halves and chopped caramelized nuts as a topping.

Tip

Tandoori masala is an Indian spice blend, found as a powder or paste in well-stocked supermarkets in the international food aisle.

Pilaf Rice

SERVINGS
2-4 servings

PREP TIME
30 MIN.

INGREDIENTS

1 onion
50 g raisins
50 g pine nuts
3 tbsp olive oil
250 g long grain rice
½ tsp turmeric
500 ml vegetable stock
½ bunch mint
3 tomatoes
Salt, pepper
Cumin

Preparation

Peel the onion and cut into fine cubes. Finely chop the raisins.
Roast the pine nuts in the STAUB Stackable Cocotte without adding any fat, then remove.
Add 2 tbsp of olive oil and sauté the diced onion in it. Add the rice and raisins and sauté as well. Dust with turmeric and add vegetable stock, bring to a boil, cover with lid and cook over low heat according to package instructions.
Wash the mint, shake dry, pluck the leaves and chop finely. Scald the tomatoes with boiling water, rinse with cold water, remove the skins and cores and dice the flesh. Stir the diced tomatoes, mint, pine nuts and remaining olive oil into the rice.
Season everything generously with salt, pepper and cumin. Keep warm until ready to serve.
Serve the pilaf rice as a side dish with the cauliflower steak with tandoori dip.

Tip

If you don‘t like mint, you can replace it with flat leaf parsley.

Radicchio-chicory Salad With Lukewarm Lentil Vinagrette

SERVINGS
4 servings

PREP TIME
40 MIN.

INGREDIENTS

60 g small lentils, e.g. mountain, Puy, beluga or pardina lentils
2 shallots
30 g walnut kernels
1 bunch chives
1 radicchio
1-2 chicories
5 tbsp olive oil
3 tbsp mild white wine vinegar
Salt, pepper
2 tsp liquid honey
125 ml vegetable broth

Preparation

Cook the lentils according to package directions in water in the STAUB Stackable Braiser.
At the end of the cooking time, drain the lentils over a sieve.
Remove radicchio and chicory leaves from stalk, wash, spin dry and cut into strips.
Peel the shallots and dice very finely.
Chop the walnuts. Wash the chives, shake dry and cut into fine rolls.
Heat 1 tbsp olive oil in the braiser. Sauté the shallot cubes in the hot oil. Add white wine vinegar.
Stir in broth and remaining olive oil. Add the lentils and season with salt, pepper and honey.
Just before serving, briefly stir in the radicchio and chicory strips, walnut kernels, and chives and serve immediately.
Serve the salad with the cauliflower steaks and the pilaf rice