Page 122 - TA Magazine Winter 2022

MAIN C OURSE ENERG Y MAIN C OURSE ENERG Y

CAULIFLOWER
STEAKS
WITH MINT-
POMEGRANATE
PESTO
(serves 3 to 4)
INGREDIENT S

For the cauliflower steaks:
1 head cauliflower
1 Tbsp olive oil
Salt to taste
¼ cup pomegranate seeds
Mint leaves (optional garnish)

For the pesto:
1 cup fresh mint
1 small shallot, chopped
22 1 garlic clove, regular or black 22
Y ANDERSON WINTER 20 PREP AR ATION WITH AIOLI SAUCE Y ANDERSON WINTER 20
Zest of 1 small lemon

½ cup extra virgin olive oil
1 tsp salt
116 1 Tbsp lemon juice TURKEY AND VEGGIE BALLS 117

(serves 3 to 4)
For the cauliflower steaks:
2. Trim stem off cauliflower
head. Cut head of cauliflower,
For the balls:
C 1. Preheat oven to 425°F. INGREDIENT S PREP AR ATION C
For the sauce:
TRA vertically (top to bottom) 2 medium carrots, peeled and trimmed 1. Mix ingredients to combine TRA
into 1-inch-thick steaks. 1 small zucchini, ends trimmed and refrigerate until needed.
Brush each side with oil and 1 cup cooked rice
sprinkle with salt. 1 lb ground turkey For the balls:
3. Heat oil in a frying or cast 1 tsp salt 1. Preheat oven to 450°F.
iron pan. Sear on both sides 2. Cut carrots and zucchini in
for 3 to 4 minutes until For the sauce: smaller pieces. Place in a
browned or golden brown. ½ cup vegan mayonnaise ood processor and
Place on a baking sheet 1 tsp Dijon mustard pulse until roughly ground
and bake for 5 to 8 minutes 1 clove garlic, grated (or grate them).
until fork tender. 1 tsp olive oil 3. Combine with rice, ground
4. Drizzle with mint- Pinch of salt turkey, and salt.
pomegranate pesto and 4. Make small (2 Tbsp) rounds
garnish with pomegranate with the mix.
seeds and mint leaves. 5. In a large frying pan over
medium-high heat, sear balls
For the pesto: on each side until golden
1. Place ingredients in a brown (about 5 minutes).
food processor or blender, 6. Transfer to a parchment
pulse until smooth. paper lined baking sheet and
bake for 5 to 8 minutes or
until fully cooked.