Christina Christofi
Suitable for vegetarians
September 25, 2024
Cauliflower steaks breaded with Charalambides Christis kefalotyri cheese and yoghurt dip.
Prep Time
10
mins
Cook Time
10
mins
Serves
2
Ingredients
- 1 cauliflower
- 50 ml olive oil
- 30 g grated Kefalotyri cheese + 100 g to coat the baking tray
- 1 garlic clove, grated
- 5 g thyme
- Salt/Pepper
For the dip:
- 250 g. Straggato Authentic Yoghurt (10% Fat) Charalambides Christis
- 20 g. sun-dried tomatoes + 20 ml oil from the sun-dried tomatoes
- ⅓ bunch parsley
- ⅓ bunch coriander
- Salt/Pepper
Instructions
- Preheat the oven to 200°C (392°F) or use an air fryer.
- Slice the cauliflower into steaks of your desired size.
- In a small bowl, whisk together all the ingredients. Add the cauliflower steaks to the mixture, ensuring they are coated on all sides.
- Sprinkle the grated kefalotyri cheese (100 g) onto the baking tray and place the marinated cauliflower steaks on top.
- Bake for 15 minutes at 190°C (374°F) – the time may vary depending on the size of the cauliflower. Remove from the tray and serve with the yoghurt dip.
For the dip blend everything in a mixer until smooth and adjust the taste with salt and pepper.
