Ever since I prepared the portobello-fillets, I have wanted to make cauliflower fillets, especially because the mushrooms and I we don’t get along (I feel regular, I don’t know why).
Since cauliflower recipes are always so successful on the blog, I had no choice but to try them and they are incredibly delicious. Obviously they don’t taste the same, nor do they have the same texture as a beef steak, but it is a different way of eating cauliflower.
- 1 coliflor grande
- 1 cucharada de aceite de oliva virgen extra (opcional)
- Una pizca de sal
- Una pizca de pimienta negra molida
- Preheat oven to 400ºF or 200ºC.
- Remove the leaves from the cauliflower, cut it in half and in turn cut each half in 2. You should get 2 cauliflower fillets of about 2.5 cm or 1 inch thick. The rest of the cauliflower can be used in other recipes or cooked in the same way, although it will not be shaped into fillets.
- Heat the oil in a large skillet and cook fillets over medium-high heat about 2 minutes per side or until golden brown. Add salt and pepper to taste on both sides of the fillets. If you don’t want to use oil, you can brown them in the pan, grill them, grill them, or use a grill without oil, although they are better with oil. li>
- Place the cauliflower fillets on a parchment-lined tray and bake for 10 minutes on each side (20 minutes total).
- Serve immediately. They are delicious as is, but I love them with a little chimichurri sauce on top.
- Store leftovers in an airtight container in the fridge for about 3-4 days.
- You can add the spices and herbs you want and accompany the cauliflower fillets with other sauces.