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15
STEAKS DE CHOU-FLEUR AUX ÉPICES CAJUN
Portions : 4 Préparation : 12 minutes Cuisson : 10 minutes
Ingrédients :
Pour le mélange d’épices :
1 c. à c. de graines de cumin
1 c. à c. de coriandre en poudre
1 c. à c. d’origan séché
1 c. à c. de paprika fumé
½ c. à c. de poivre de Cayenne
4 c. à s. d’huile d’olive
Sel et poivre
4 steaks de chou- eur de taille moyenne et jeunes cœurs de salade
Pour la vinaigrette au yaourt :
100 ml de yaourt nature
30 ml de lait
Le jus de ½ citron
Sel
Garniture :
Broccolinis vapeur
Haricots verts vapeur
Préparation :
• Placer la plaque grill sur le socle et régler la température sur HIGH.
• Dans un petit bol, mélanger les épices avec l’huile d’olive. Assaisonner.
• Enduire les steaks de chou- eur avec l’huile aux épices.
Lorsque le témoin vert s’allume, disposer 2 steaks de chou- eur sur la poêle à griller et les cuire
de chaque côté pendant 2 minutes jusqu’à ce quils soient tendres et colorés. Répéter l’opération
avec le chou- eur restant. Ajouter les jeunes pousses en  n de cuisson.
Pendant la cuisson du chou- eur, préparer la vinaigrette en mélangeant le yaourt avec le lait et
le jus de citron. Assaisonner.
Arroser les steaks de chou- eur avec la vinaigrette au yaourt et servir avec les broccolinis et
haricots vapeur.
17


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