Impress your guests this holiday season with this elegant and simple vegan dish: Romanesco with Za’atar, perfectly roasted in the air fryer and served on a creamy bed of plant-based yogurt. A light and flavorful option to enhance your festive table.
Productos con los que prepararla
Ingredients
For the Romanesco steaks:
- 1 head of Romanesco (cut into thick slices, 1.5-2 cm thick.)
- 2 tablespoons olive oil.
- 2 tablespoons za’atar.
- 1/2 teaspoon salt.
- 1/4 teaspoon black pepper.
For the plant-based yogurt bed:
- 1 cup unsweetened plant-based yogurt (soy, coconut, or oat.)
- 1 garlic clove (grated or finely minced.)
- 1 tablespoon lemon juice.
- 1/2 teaspoon ground cumin.
- Salt to taste.
For garnish:
- 1 teaspoon sesame seeds or additional za’atar (optional.)
- A few fresh parsley or cilantro leaves.
- A drizzle of olive oil.
Instructions
Prepare the Romanesco steaks:
- Remove the outer leaves from the Romanesco and trim the base so it stands steadily. Slice the Romanesco into thick steaks (approximately 1.5-2 cm thick). If some florets fall off, don’t worry; you can cook them along with the steaks.
- In a bowl, mix olive oil, za’atar, salt, and pepper.
- Brush both sides of the Romanesco steaks with the spice mixture, ensuring they are well coated.
- Preheat the air fryer to 200 °C (390 °F) for 5 minutes.
- Carefully place the Romanesco steaks in the air fryer basket in a single layer. Cook at 200 °C (390 °F) for 10-12 minutes, flipping halfway through to ensure even browning.
Prepare the plant-based yogurt bed:
- In a small bowl, mix the plant-based yogurt with the grated garlic, lemon juice, ground cumin, and a pinch of salt.
- Taste and adjust the seasoning as needed.
Assemble the dish:
- Spread a generous layer of the prepared yogurt on the bottom of a large plate or platter.
- Place the golden-brown Romanesco steaks on top of the yogurt.
- Garnish with sesame seeds or additional za’atar, a few fresh parsley or cilantro leaves, and a drizzle of olive oil.
Chef’s Tip!
- Add a sprinkle of lemon zest over the Romanesco before serving for an extra burst of freshness.