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Cauliflower steak with curry mayonnaise and potato cutters
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Ingredients
Directions
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For the curry mayonnaise, purée all ingredients, except the oil, in a blender and let it spin briefly. Add the oil drop by drop, until a kind of thick mayonnaise is formed.
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Spoon into a container and leave covered in the refrigerator for 1 night. Strain the next day through a fine sieve and scoop into one.
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For the sauce of cauliflower leaves, wash the green of the cauliflower well and cut into coarse pieces.
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Puree all ingredients in a blender until the cauliflower leaf is as fine as possible. Sieve the sauce and keep covered in the refrigerator.
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For the potato cutters, cut the potatoes into very small cubes. Wash them well and rinse as much starch from the potatoes as possible. Dab the cubes well.
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Fry the potato cubes at 160ºC until the cubes are no longer bubbling and golden brown. Drain on kitchen paper and sprinkle with salt.
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Preheat the slices of cauliflower in the oven, or grill them in a grill pan or on the barbecue.
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Serve with curry mayonnaise tarts, cauliflower leaf sauce and potato fryers.
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Nutrition
785Calories
Fat118% DV77g
Protein8% DV4g
Carbs6% DV17g
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