Name: Cauliflower Bistek
Yield: 4
Ingredients: 1.0kg Cauliflower, whole; 50.0g Extra Virgin Olive Oil; 2.0g Garlic, minced; 1.0g Ground Black Pepper; 5.0g Knorr Sinigang Sa Sampalok Mix 1kg; 10.0g Sweet Paprika; 5.0g Knorr Aromat All Purpose Seasoning Powder 1kg; 75.0g Coconut Oil; 250.0g White Onions, peeled and thinly sliced; 20.0g Garlic, minced; 50.0g Dark Soy Sauce; 1.0g Ground Black Pepper; 80.0g Calamansi Juice; 100.0g Water; 25.0g Knorr Demi Glace Sauce Mix 1kg; 250.0ml Water; 25.0g Knorr Liquid Seasoning 3.8L; 20.0g Sugar; 0.0g Spring Onions, finely sliced; 0.0g Crispy Onions, thinly sliced; 0.0g Crispy Garlic, minced

Cook bistek tagalog with a hearty yet healthy twist! This cauliflower bistek is slow-roasted with garlic puree, tamarind, and peppercorns, then lightly braised in a soy-calamansi sauce with caramelized onions. For an extra nutritious boost, load it up with other vegetables like eggplant and squash.

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Preparation

Prepare the Roasted Cauliflower
40 minutes
- Preheat oven to 180ºC.
- Season cauliflower with olive oil, garlic, pepper, Knorr Aromat All Purpose Seasoning Powder, paprika, and Knorr Sinigang Mix. Wrap in foil.
- Bake in the preheated oven for 30 minutes. Set aside.
- Once cool, slice cauliflower into steaks.
Cook the Bistek Tagalog Sauce
40 minutes
- Heat a pan and add oil.
- Add onions and sauté until seared and caramelized on both sides.
- Add garlic and sauté for 2 minutes.
- Add remaining ingredients and bring to a boil.
- Simmer mixture for 15 minutes.
- Add cauliflower and braise for 15 minutes.
Garnish and Serve the Cauliflower Bistek
20 minutes
- Transfer cauliflower and sauce to a serving plate.
- Garnish with spring onions, crispy onions, and crispy garlic. Serve immediately.

Kenneth Cacho

Kenneth Cacho

Cauliflower Bistek

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Ingredients

Prepare the Roasted Cauliflower

Cook the Bistek Tagalog Sauce

Garnish and Serve the Cauliflower Bistek