У нас вы можете посмотреть бесплатно Cauliflower steaks with tahini yoghurt или скачать в максимальном доступном качестве, видео которое было загружено на ютуб. Для загрузки выберите вариант из формы ниже:
Если кнопки скачивания не
загрузились
НАЖМИТЕ ЗДЕСЬ или обновите страницу
Если возникают проблемы со скачиванием видео, пожалуйста напишите в поддержку по адресу внизу
страницы.
Спасибо за использование сервиса ClipSaver.ru
Make cauliflower the star of the show. Up the flavour with a lightly spiced marinade (RECIPE BELOW), then chargrill until smoky and serve with a cooling yoghurt dressing. Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: https://goo.gl/msa4kR Cauliflower steaks with tahini yoghurt Serves 4 Prep 10 mins Cooking 20 mins 2 small cauliflowers 1 tsp ground turmeric 1 tsp ground paprika 1 tsp ground cumin ½ tsp ground coriander ⅓ cup (80ml) olive oil 1 bunch kale, trimmed, leaves coarsely torn 400g can chickpeas, rinsed, drained 1½ cups (420g) Greek-style yoghurt 2 tbs lemon juice 1 tbs tahini ½ cup coriander leaves ½ cup mint leaves 1 Remove the outer leaves from each cauliflower, leaving the core intact. Cut two 1cm-thick steaks from the centre of each cauliflower (reserve excess florets for another use). 2 Combine the turmeric, paprika, cumin, ground coriander and 1 tbs of the oil in a large bowl. Add the cauliflower steaks and gently toss to coat. Season well. 3 Heat a chargrill over medium heat. Add half the cauliflower and cook for 3 mins each side or until golden brown and tender. Transfer cauliflower to a plate and cover with foil to keep warm. Repeat with the remaining cauliflower. 4 Add the kale and chickpeas to the pan and cook, tossing, for 5 mins or until the kale wilts. Season. 5 Meanwhile, combine the yoghurt, lemon juice and tahini in a medium bowl. Place the coriander leaves, mint and remaining oil in a blender and blend until smooth. Add 1 tbs of the coriander mixture to the yoghurt mixture and gently marble. 6 Spoon the yoghurt mixture onto serving plates. Top with the kale mixture and cauliflower. Drizzle with the remaining coriander mixture. Want more easy-yet-impressive dishes for sharing? Check out our Easy Salads To Make, Take & Share playlist, which includes: How to make easy BBQ lamb with chimichurri: • How to make easy BBQ lamb with chimichurri How to make a roast veggie & pearl couscous salad: • How to make a roast veggie & pearl couscou... This is how to make the best-ever chicken salad: • This is how to make the best-ever chicken ... Easiest-ever lamb salad: • Easiest-ever lamb salad