Cauliflower steaks with bulgur and herb pesto

Ingredients for 2 servings:

• 1 head of cauliflower
• e.g. butter or oil
• Salt
• 1 garlic clove(s)
• 1 rosemary sprig(s), fresh
• 50 g parsley, flat, fresh
• 15 g coriander leaves, fresh
• 15 g mint, fresh
• 1 lemon(s)
• 75 ml olive oil
• Salt
• 400 ml vegetable stock
• Salt
• 150 g bulgur, coarse
• 1 tomato(s) for garnishing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Preheat the oven to 180°C fan-assisted oven or 200°C conventional oven. Using a sharp knife, preferably a bread knife, cut the cauliflower into two long steaks, leaving the stem intact to hold the cauliflower together. The steaks should be about 3-4 cm thick. Cut the remaining edge pieces into small florets and set aside. Heat an ovenproof skillet, ideally cast iron, over medium heat and add butter or oil. Once the butter has melted, add the cauliflower steaks to the skillet and scatter the chopped florets around them. Season everything with salt. Fry the cauliflower for 5 minutes until well browned, then flip and cook for another 5 minutes to brown evenly on both sides. Crush the garlic and pluck the rosemary sprigs from the stems, then add both to the skillet. Place the skillet in the preheated oven. For the herb pesto, pluck the leaves from the parsley, coriander, and mint. Cut two thin slices from the lemon and squeeze the rest. Place the plucked leaves in a blender with half the lemon juice (more to taste) and the oil and puree until smooth. Season with salt. For the bulgur, stir in the vegetable stock. Wash the bulgur with cold water and drain the water. Add the vegetable stock to the bulgur and bring to a boil over medium heat. Reduce the heat, cover the pot, and simmer for 10 minutes. Then let stand for 10 minutes. Remove the tomato stem and finely dice the tomato. Arrange a bed of bulgur on plates and scatter the tomato pieces on top. Remove the cauliflower steaks from the oven and place them on the bed of bulgur and tomatoes. Scatter the florets around the bulgur or serve as a side dish. Garnish with the lemon slices.