Cauliflower Steaks with Olive Powder and Pomegranate

easy to medium 35–45 minutes

• For 2 people:
• Cauliflower: 1 medium head (approx. 600–700 g)
• Planet Farms Fresh EverLeaf Vitality Mix: 40 g
• Pomegranate: 30 g of cleaned seeds (approx. 1/4 of a fruit).
• Capers: 20 g (preferably salted, carefully desalted).
• Taggiasca olives: 50 g (to yield 20 g of final powder).
• High-quality extra virgin olive oil: as required for cooking.
• Salt and black pepper to taste.
• For the Lemon-Infused Oil (35 g total):
• 30 g extra virgin olive oil.
• 5 g strained lemon juice.
• Grated zest of half an organic lemon.
• A pinch of fine salt.

Method

1. Preparing the Olive Powder (Quick Method)
Drain the Taggiasca olives from their brine and rinse them briefly. Dry them thoroughly by patting them with kitchen paper.
Place them on a microwave-safe dish lined with parchment paper. Cover with a second sheet of baking paper (or perforated microwave-safe cling film).
Cooking: Cook on full power in 2-minute intervals, checking the texture each time, until they are dry and crumbly.
Once cooled, blend them in a food processor or chop them with a knife until you have a fine powder.

2. Cutting and Blanching the Cauliflower
Remove the outer leaves from the cauliflower. Place the head on a chopping board and cut two central slices (about 2–2.5 cm thick), keeping the core intact so that the “steaks” do not fall apart.
Bring a large pan of salt water to a boil. Gently put the slices into the water and cook for 2 minutes.
Drain using a slotted spoon and pat dry with a clean towel to remove excess moisture, which will help them brown later.

3. Roasting in the Oven
Preheat the oven to 200°C (fan).
Place the slices on a baking tray lined with parchment paper. Brush them with extra virgin olive oil on both sides, season with salt and black pepper.
Bake for 12–15 minutes, turning them halfway through, until the edges are golden and slightly browned.

4. The Lemon Emulsion
In a small bowl or jar, combine 30 g of oil, lemon juice, grated lemon zest and salt.
Whisk vigorously or close the jar and shake until you have a smooth, well-blended sauce.

5. Creative Plating
Place a piping hot slice of cauliflower in the centre of each dinner plate.
Arrange a small bunch of Vitality Mix on top of the cauliflower.
Scatter the pomegranate seeds and capers evenly.
Drizzle everything with the lemon-infused oil, ensuring both the cauliflower and the salad are coated.
Finish with a generous sprinkle of olive powder.