Regular fridge staples cooked in different ways can result in a wide variety of dishes. Experimenting with cooking methods is essential to bringing out the best in produce. Maybe you have always thought that you did not like a certain product because of how it tastes, but this could be a result of the way it is cooked. Slowly pan frying cauliflower brings out a sweetness and delicious nuttiness to...

Nutrition Information

Recipe Details

Serves: 4

Portion size: 1½ cups

Preparation time: 5 minutes 

Cooking time: 25 minutes

Nutritional Information

Energy: 234 kcal

Protein: 5.6 g

Carbohydrates: 15.2 g

Sugar: 8.5 g

Fat: 17.9 g

Fibre: 4.6 g

Dietary Requirements

Lactose free

Gluten free

Lacto-ovo Vegetarian 

Low GI

Equipment

Cutting board 

Knife

Frying pan

Small mixing bowl

Spoon

Ingredients

1 large cauliflower head, cut into 2 cm steaks

4 tbsp Liviana® Eureka Lemon Extra Virgin Olive Oil 

1 fresh lemon

1 tbsp chopped roasted almonds

 

Satay sauce

½ cup plain yoghurt 

1 lemon, juice

2-4 cloves Liviana® Aged Black Garlic 

1 tbsp Liviana® Dark Roast Smooth Peanut Butter 

1 tbsp Liviana® Wild Blossom Honey with Bird's Eye Chilli 

Salt and pepper

Method

Place the cauliflower steaks in a non-stick frying pan and drizzle generously with Liviana® Eureka Lemon Extra Virgin Olive Oil, season with salt and pepper. 

Fry over a low heat, covered, for 10 minutes on each side. 

Combine the ingredients for the sauce in a mixing bowl. 

Spread the satay sauce on the bottom of a serving plate and place the cauliflower on top. Garnish with some roasted almonds and a drizzle of Liviana® Eureka Lemon Extra Virgin Olive Oil.