Modes

Ingredients

Carrot Purée

• 1 ½ pounds carrots, peeled, halved lengthwise, and cut into ½-inch-thick pieces

• 1 Tablespoon lemon olive oil

• 1 Tablespoon curry powder

• 1 teaspoon ground coriander

• ½ teaspoon salt

• ¾ cup coconut cream

• 1 Tablespoon lime juice

• 1–2 teaspoons honey (optional)

Cauliflower

• 1 large head cauliflower

• 1–2 Tablespoons avocado oil

• ½ teaspoon salt

• freshly ground pepper, to taste

Gremolata

• 2 Tablespoons finely chopped fresh parsley

• 1 Tablespoon finely chopped fresh chives

• zest of 1 lemon

Instructions

Prepare the Oven

Set Wolf Convection Oven to Convection Roast at 375°F with racks in positions 3 and 5.

Line two baking sheets with foil.

Roast the Carrots

In a medium bowl, combine carrots, lemon olive oil, curry powder, coriander, and salt; stir to evenly coat.

Spread carrots onto a lined pan and roast on rack position 5 for 15–20 minutes, or until tender and lightly browned.

Remove from oven and reserve until ready to purée.

Make the Carrot Purée

When ready to purée, place carrots, ½ cup coconut cream, 1 teaspoon lime juice, and 1 teaspoon honey in a blender.

Blend until completely smooth, adding more coconut cream if needed.

Taste for seasoning and adjust with additional lime juice, honey, or salt.

Cook the Cauliflower Steaks

Preheat Griddle or pan to 400°F.

Using a sharp, heavy knife and starting at the center of the cauliflower stem end, cut the cauliflower in half.

From each half, cut one ½-inch-thick steak. Reserve remaining cauliflower for another use.

Place steaks on a lined sheet pan. Brush with avocado oil and season with salt and freshly ground pepper.

Add a small amount of oil to the griddle. Sear cauliflower steaks, turning once, until golden brown, about 5 minutes per side.

Return steaks to the sheet pan and roast on rack position 3 for 5–8 minutes, or until tender.

Prepare the Gremolata

In a small bowl, combine parsley, chives, and lemon zest. Reserve for garnish.

Assemble the Dish

Spoon some carrot purée onto each plate.

Top with a cauliflower steak.

Drizzle with a little lemon olive oil and garnish with gremolata.garnish with gremolata.