Cauliflower like a fillet steak from Fiefhusen

Ingredients for 3 servings:

• 1 m.-large cauliflower
• 3 eggs, size M
• 100 g Parmesan, grated
• n. B. Beetroot powder (approx. 2 tbsp)
• some vegetable oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

vegetarian – looks like poultry, veal or beef

Remove the outer leaves from a medium-sized fresh cauliflower and wash it under running water. Now it’s important to carve the “fillets” properly. This only works with the inner slices, which are still held together by the stalk. They should be about thumb-thick slices, normally three from one head. Then trim away as much of the stalk as possible. Set the outer pieces aside and use them as a side dish, mashed potatoes, or cauliflower couscous, but not in this recipe. Now beat the eggs thoroughly and fold in the Parmesan. It should form a fairly thick mixture that only drips slowly from the spoon. If it’s still very runny, simply fold in more Parmesan. Now decide whether the steak should have a poultry, veal, or beef look. This is achieved using the beetroot powder, which is essentially flavorless. Without the powder, the steak will have a light poultry look. The more you use, the final product will appear either as a pink veal or a rich red beef fillet. Just experiment. Now place the slices on a piece of cling film large enough to be folded over at the top to completely enclose the cauliflower. Place the cauliflower slices in a pot, pan, or ovenproof dish. Now fill the hollows in the slices with the egg and cheese mixture using a spoon, massaging it in a little if necessary. If necessary, tap the container on the counter a few more times to ensure the egg mixture is evenly distributed. The cauliflower slices should now have no hollow spaces. Then fold up the cling film, pull it tight, and secure it in the middle with a pin. Now let everything set in the oven at 100°C (fan/circulating air) for 30 minutes, then remove and allow to cool. Then remove the film; it held the egg mixture in the cauliflower and nothing leaked out. Using the film is completely safe. Any household film is oven-safe up to 120°C! Now heat a grill pan to 3/4 heat and fry the cauliflower steaks in a little vegetable oil for about 3 to 4 minutes on each side. They’re done and have nice grill marks. Serve with salad, herb butter, onion rings, or whatever you like. Now serve with a delicious red wine, and no one will miss the meat. Notes: It never hurts to buy organic! The idea for this recipe came to me the last time I cut a cauliflower in half and discovered its wonderful texture. Simply fill in those hollows, and you’ve got a great vegetarian steak! After a few attempts and trial and error, this recipe was born.