[純素 Vegan] 椰菜花扒配忌廉菠菜 + 椰菜花忌廉湯 Cauliflower Steak with Creamed Spinach + Cauliflower Soup
Recipes in this Video
Cauliflower steak has gained popularity as a plant-based alternative to meat dishes, often celebrated for its hearty texture and versatility. In Chinese cuisine, vegetables are often featured prominently, and this dish reflects a modern twist by incorporating creamed spinach, a nod to Western flavors. The balance of grilled cauliflower with creamy spinach offers a delightful contrast, making it a satisfying meal for vegans and non-vegans alike.
Ingredients
- ●cauliflower
- ●olive oil
- ●salt
- ●black pepper
- ●garlic
- ●onion
- ●spinach
- ●coconut milk
- ●nutmeg
- ●lemon juice
- ●nutritional yeast
- ●red pepper flakes
- ●parsley
Instructions
- 1Cut the cauliflower into thick slices to form steaks.
- 2Brush both sides of the cauliflower steaks with olive oil.
- 3Season with salt and black pepper on both sides.
- 4Heat a grill pan over medium-high heat until hot.
- 5Grill the cauliflower steaks for 5-7 minutes on each side until golden and tender.
- 6Remove the cauliflower from the pan and set aside.
- 7In the same pan, add olive oil and sauté chopped onion until translucent, about 3-4 minutes.
- 8Add minced garlic and cook for another minute until fragrant.
- 9Stir in the spinach and cook until wilted, about 2-3 minutes.
- 10Pour in coconut milk and bring to a simmer.
- 11Add nutmeg, lemon juice, and nutritional yeast, stirring to combine.
- 12Season with salt, black pepper, and red pepper flakes to taste.
- 13Serve the grilled cauliflower steaks topped with the creamed spinach and garnish with parsley.
Ingredient Alternatives
coconut milk
Healthier: almond milk
Cheaper: soy milk
Almond milk is lower in calories and soy milk is often less expensive.
nutritional yeast
Cheaper: parmesan cheese
Parmesan cheese adds a similar umami flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●1 large head of cauliflower, chopped
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●4 cups vegetable broth
- ●1 cup coconut milk
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp turmeric
- ●1/2 tsp cumin
- ●1/4 tsp cayenne pepper (optional)
- ●Fresh parsley for garnish
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add diced onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook for another minute until fragrant.
- 4Add chopped cauliflower, vegetable broth, salt, black pepper, turmeric, cumin, and cayenne pepper (if using).
- 5Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, or until the cauliflower is tender.
- 6Remove from heat and let cool slightly.
- 7Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth.
- 8Stir in coconut milk and heat through over low heat.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with fresh parsley.
Equipment
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