The cauliflower steaks are a second and a vegan side dish very easy to prepare both in the oven and in the pan.
They are called steaks even though nothing has to do with meat, but they are tall and have a shape very similar to that of the classic veal slices because the central and hard part of the cauliflower looks like a bone.
A light and very tasty dish because enriched with many aromatic herbs and spices which is prepared in a few minutes and with only one ingredient: the cauliflower.

How to prepare cauliflower steaks

First of all, wash the cauliflower very well after having removed the outer leaves.
Then cut it to thick enough slices trying not to break it.
All the pieces that come forward can be steamed and served with oil, salt and lemon juice as a side dish or frullateli and you will get a kind of vegetable cous cous and raw to season with the one you prefer.
The "steaks", after having been massaged with oil, salt, pepper, rosemary, thyme, sage, oregano and paprika, you can cook them in a pan or in the oven.

Cooking in a pan

We advise you to cook the steaks for a few minutes steamed before passing them in the pan to soften them a little.
Alternatively, brown them and then blend with white wine or beer and lower the flame until the liquid part has evaporated.

Cooking in the oven

To cook the cauliflower steaks in the oven you have to lay them on one coated plate with oven paper and then season with oil, mixed herbs and spices as we have suggested before.
The oven must be hot to 200th and the steaks will be ready when they become golden on the surface.
Do not turn them during cooking because you risk breaking them.
You can set the oven grill in the last two to three minutes to get a nice crispy crust.

Zero effort, great result

Do not you want to slice the cauliflower?
Massaggiatelo as we told you and then close it within a sheet of silver paper and cook it at 200 degrees for 30-40 minutes. You can also season it with greek yogurt and curry and then cook it in foil.
In any case you will get a very tasty side dish with zero efforts.

And the aubergine filet?

After the cauliflower steaks we can not offer another very special second: the aubergine which becomes a fillet.
Cut the aubergine as if it were a parallelepiped simply removing the peel and adjusting the sides.
Divide it into two parts lengthwise.
Brush this fillet with some soy sauce and cook in a non-stick frying pan over high heat, browning all sides.
Do not add oil or water.
Then put aside the aubergine and in the same pan create an emulsion with soy sauce, honey and hot water and pour it on the aubergine.
You can also bake the fillet when cooked with some sesame seeds.
When cut, it will really look like a piece of meat.