The recipes are organized alphabetically, from artichokes to zucchini (zucchini), and there is useful information to choose,cauliflower fillets is in the sauce store and prepare each vegetable.In addition to the hundreds of recipes for accompaniments, there are also many options for vegetarian main dishes, making it a wonderful resource for people who want to add more vegetables to their diets.
A good example is this recipe for making cauliflower fillets. Cauliflower reaches the status of centerpiece thanks to an Italian-style green sauce. The steaks are spread with the sauce while they are still hot, which allows them to absorb all the flavors of it: parsley, mint, capers, olive oil, and white wine vinegar.
When thick pieces of cauliflower are cooked as vegetarian fillets, they develop a meaty and meaty texture and become intense, sweet and caramelized.
Steaming the cauliflower briefly by covering the baking sheet with aluminum foil, followed by a roast over high heat without covering on the lower grill of the oven, produces slightly scorched and caramelized fillets of spectacular appearance with soft interiors.
cauliflower 4 portions
1 1/2 cups fresh parsley leaves
1/2 cup fresh mint leaves
1/2 cup extra virgin olive oil, divided
2 tablespoons of water
1 1/2 tablespoons white wine vinegar
1 tablespoon capers, rinsed
1 clove garlic, minced
Salt and pepper
2 cauliflower heads (2 pounds each), cut into four pieces 1 1/2 inch thick
Set the oven rack to the lowest position and heat the oven to 500 degrees.
Put the parsley, mint, 1/4 cup of oil, water, vinegar, capers, garlic and 1/8 teaspoon of salt in the food processor and grind about 10 pulses until the mixture is finely chopped, but not creamy. Scrape the sides of the bowl as necessary. Transfer the green sauce to a small bowl and let stand until ready to serve.
Place the cauliflower portions on a baking sheet and sprinkle with 2 tablespoons of oil. Sprinkle with 1/4 of a teaspoon of salt and 1/8 of a teaspoon of pepper and rub well, repeat on the other side with the remaining oil, salt, and pepper.
Cover the baking sheet well with aluminum foil and handle it for 5 minutes. Remove the foil and handle until the bottom of the fillets is golden brown, 8 to 10 minutes. Gently turn the fillets and continue roasting them until they are tender and the sides are well browned 6 to 8 minutes.
Transfer the steaks to a plate and spread evenly with 1/4 cup of the green sauce. Serve with lemon wedges, putting the remaining green sauce separately.