Time for a recipe with our newest salt variant: Zeeland Salt Chili! How about this delicious cauliflower steak. From the oven or from the barbecue, both are equally delicious. We make it here in the oven. The chili gives the cauliflower a nice kick and the salt enhances the flavors already present. A top combination if you ask us.
4
easy
50 minutes
Preheat oven to grill setting. This can be done at 200 degrees Celsius.
Then prepare the cauliflower for the oven. Remove the large leaves and cut 4 slices of about 4-5 centimeters. You will use the rest of the cauliflower and crumbled pieces later for a sauce. Place the “leftover cauliflower” in the oven ahead of time. You want them to be quite brown when we start using them. In total, they should be in the oven for about half an hour, but also keep a close eye on the color.
Place the steaks on a baking sheet lined with baking paper. Grease the slices with olive oil and season with Sea Salt Black Pepper, Sea Salt Chili, paprika and onion powder. Make sure both sides have olive oil and spices.
Remove the remaining cauliflower from the oven and place the steaks under the grill with aluminum foil over them for 10 minutes. After this, remove the aluminum and let them cook for another 10 minutes under the grill.
Put the remaining cauliflower in a blender with a splash of whole milk (add as you see fit until the sauce is the desired thickness) and butter. Season with Sea Salt Pepper and Sea Salt Pure. Warm a little more and you are ready to serve the sauce.
When you make the plate, first put a big spoonful of the sauce on it, then put the steak on top. Finish if necessary by sprinkling another small amount of Zeeland Salt Chili over the steak.
Enjoy your meal!
Do you have another recipe that includes Zeeland Salt? Let us know at info@zeeuwschezoute.nl. Who knows, you might see your recipe featured soon. Of course, you may also tag us on Instagram or send us a private message.
Photo credit: iStock-Richard Stonehouse
