Cauliflower steak with kefalotyri crust

1 cauliflower 50 ml of olive oil 30 gr grated head cheese + 100 g to cover the top 1 clove of garlic, grated 5 gr thyme Salt/pepper

Dip for the cauliflower steaks:

250 gr Strangato yoghurt authentic (10% fat) Charalambidis Christis 20 gr sun-dried tomatoes + 20 ml oil from the sun-dried tomatoes ⅓ parsley ⅓ coriander Salt/ Pepper

Preheat your oven to 200 degrees or use the airfryer.

Cut the cauliflower into the desired size of stems.

In a small bowl, whisk together all the ingredients. Add the cauliflower in to marinate on all sides.

Then, sprinkle the grated head cheese (100 g) on the baking tray and place the marinated cauliflower on top.

Bake for 15 minutes at 190 degrees - the time varies depending on the cauliflower. Remove from the pan and serve with the yoghurt dip.

Puree everything in a blender and adjust the filling with salt and pepper.

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Cauliflower steak with kefalotyri crust

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Dip for the cauliflower steaks:

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