After a long day at work, I came home feeling tired and craving something quick yet delicious. As I rummaged through my fridge, I found some leftover carrots, along with a few other vegetables. I also had eggs, butter, leeks, milk, cauliflower, flour, and, of course, my favorite seasonings.
I decided to create a cauliflower steak served on a base of carrot purée and sautéed zucchini. To finish the dish, I added fresh celery leaves and wild mint we picked at Green Lake. The result was spectacular—definitely a dish I’ll be making again, paired with a nice red wine.
Ingredients:
- Wild mint
- Carrots
- Zucchini
- Cauliflower
- Eggs
- Butter
- Leeks
- Milk
- Flour
- Seasonings (salt, pepper, etc.)
- Fresh celery leaves
Instructions:
- Cauliflower Steak: Slice the cauliflower into thick steaks and steam until tender. Coat them in flour and beaten egg, then fry in butter until golden and crispy.
- Carrot and Zucchini Purée: Cook the carrots and zucchini until soft. Blend them into a purée with a little milk and butter, seasoning to taste.
- Plating: Serve the cauliflower steak over a bed of carrot and zucchini purée. Garnish with fresh celery leaves and wild mint.
The contrast between the crispy cauliflower steak and the velvety carrot purée, complemented by the fresh notes of celery and mint, makes this dish a delicious and nutritious option worth repeating. Paired with a good red wine, it’s the perfect dinner to unwind after a long day.
I hope you enjoy this improvised yet exquisite recipe as much as I did!
Comments:
If you have any suggestions or variations for this recipe, I’d love to hear them in the comments. Until next time, happy cooking!
Chef Joe 