Roasted Cauliflower Steak with Brussels Sprouts

Serves: 2

Ingredients

For the Cauliflower

2 big slices of cauliflower

2-3 springs of fresh thyme

Few Lemon peels, cut into strips

Coconut or Olive Oil

Salt & Fresh ground pepper as per taste

For the Caramelized Onion Sauce

1 Medium Onion, thinly sliced

1.5 T Red Wine Vinegar

1 Cup of Water

Salt & Fresh ground pepper as per taste

Coconut Oil for cooking

For the Brussels Sprouts

1/2 lb of Brussels Sprouts, cut off ends and peel off any damaged leaves

1 Small Red Pepper, diced

Few Fennel slices

Pinch of Chili Flakes

1 t of Curry Powder and more as per taste

Salt & Fresh ground pepper as per taste

For the Honey Mustard Sauce

1 T Grape Seed Oil or Olive Oil and more as needed

1 t honey

1 t Grainy Mustard

Directions

For the Cauliflower

  1. Sprinkle some salt and pepper, thyme leaves, and lemon peels  on the cauliflower.
  2. Brush some oil on the cauliflower and bake in the oven @ 350 F for 20-30 minutes or until tender. (You can test by inserting a cake tester or a knife)
  3. Flip and roast the other side after 15 minutes.
  4. When it’s done, cover and set it aside.

For the Caramelized Onion Sauce

  1. Grab a medium pan; add oil, onions and sprinkle generous amount of salt. Cook until onions begin to soften and turn brown.
  2. Next, deglaze the pan with red wine vinegar and add 1 cup of water. Simmer and stir occasionally.
  3. Blend the sauce to a smooth texture and then add a bit of water to thin out the sauce. Taste and season with salt and pepper as desired.

For the Brussels Sprouts

  1. Toss all the ingredients and add more seasonings as per taste.
  2. Bake @ 350 F for 35 minutes
  3. Whisk all the sauce ingredients and then combine it with the baked brussels sprouts.

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