Ingredients
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20 g dried Porcini Mushrooms
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2 tsp Black Pepper
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1 tsp Salt
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2 cloves Garlic
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6 tbsp Olive Oil
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¾ tsp Lemon Zest
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1 large head Cauliflower
Directions
Steps
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1
Done
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For the rub, finely grind the mushrooms, pepper and salt, finely chop or crush the garlic and mix together with 5 tablespoons olive oil and the lemon zest until smooth. Rest for 15 minutes. |
|
2
Done
|
Cut four 3-cm-thick slices from the cauliflower and coat them all completely with the rub. |
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3
Done
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Brush the cutlets with the remaining olive oil and cook over direct heat for 5 minutes each side. Then put them over indirect heat, close the lid and finish cooking for 15–20 minutes. |
