In a medium saucepan, add butter and wait until it melts, then add carrots. A hardy meal being a grilled cauliflower steak that is also baked with a salsa of red and green peppers and Parmesan Cheese. Mix with fingers. Be the first to rate and review this recipe. Powered by the Parse.ly Publisher Platform (P3). From the remaining slices, dice the cauliflower, and set aside in a bowl. Drain well, and transfer to a 9x13 inch baking dish. Take a hand mixer and blend the sauce until smooth. Cauliflower Steaks Over Carrot Sauce ideas, Cauliflower Steaks Over Carrot Sauce recipes, easy Cauliflower Steaks Over Carrot Sauce ideas, easy Cauliflower Steaks Over Carrot Sauce recipes how to make dinner, quick Cauliflower Steaks Over Carrot Sauce ideas, quick Cauliflower Steaks Over Carrot Sauce recipes. Make a sauce with a slab of velveeta cheese, a few tablespoonfuls of butter and about 1/8-1/4 cup milk. To serve, cover with sauce the bottom of two serving dishes, then top with the cauliflower steaks. Steam cauliflower 18 minutes or until tender but not mushy. Divide cauliflower into florets. This includes personalizing content and advertising. Cook for 10 minutes. Preheat the oven to 400ºF / 200º C. Cut cauliflower in half, then using two fingers to measure width (or 3cm) cut 1 slice off one half, and from the other half cut another slice 2-finger width, to make the cauliflower steaks.
Once cauliflower steaks have finished searing, divide vegetable-cheese mixture and stack on top of the steaks. Roughly chop the onion, cut the cauliflower into medium sized florets, and cube the sweet potato. Now, all that is needed is two wine glasses and a bottle of an unoaked or subtly chardonnay (Chablis, chenin blanc or Gavi). Place the carrots and cooking liquid, mustard, Worcestershire sauce, and lemon juice in a blender, and whiz for 2-3 minutes or until smooth and glossy. Add cauliflower and carrots, and boil for about 7 minutes, until fork tender. Place the cauliflower in a small baking dish. 3 carrots, peeled and sliced into ½-inch rounds (yield 1 ½ cups), 1 tablespoon freshly squeezed lemon juice. Place these vegetables into a pot with the 2 cups of water. Stir-fry a bit, then add the tomato paste and flour, cook until carrots are slightly soft.