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YOUR RECIPE FOR STEAM COOKING

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Whole Steam Roasted Cauliflower

Steam-Roasting

Whenever you see a recipe that instructs you to cover the food with foil it’s good to remember that you can cook that same dish in your Combi Steam Oven without any foil. Why? Because when food is covered with foil it creates steam but if you use the Combination Convection Steam mode in your Combi Steam Oven you will have all the steam you need.


This recipe is so easy and the cauliflower is so delicious and creamy. It can be served with some pesto or a side of sauteed greens or just enjoyed on it’s own. Cauliflower is pretty much a blank canvas awaiting your inspiration.


This recipe is so easy and the cauliflower is so delicious and creamy. It can be served with some pesto or a side of sauteed greens or just enjoyed on it’s own
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Ingredients

1 - medium cauliflower, leaves removed and core cut so the cauliflower stand flat

1 - medium yellow onion

½ - tsp, mixed Italian seasoning

2 - tablespoons olive oil


Preparation

Heat the Combi Steam oven in the Combination Convection Steam Mode to 400 degrees.


Heat an  8 - 10” ovenproof skillet over moderate heat, add the oil and onion, sprinkle with the seasoning and saute until the onions have softened, approximately 6 minutes.


Season with kosher salt and freshly ground pepper. Push the onions to the side and place the cauliflower in the center of the pan.  Place in the oven and set the timer for 25 minutes.


Carefully remove the pan from the oven and set on a trivet, leaving a hot pad or cloth over the handle to remind you not to accidentally touch the handle (it happens!)


Basil Pistachio Pesto


1 - cup washed and dried basil leaves, coarsely chopped

¼ - cup raw shelled pistachios

3 - cloves garlic

¼ - teaspoon kosher salt

¼ - cup extra-virgin olive oil


Pulse the basil, pistachios and garlic with the salt in a food processor. Then add the oil in a stream to form a paste.  Add more oil slowly if needed and a pinch of sea salt.

Paul-Tang1_edited.jpg

Larissa Taboryski

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Steamed Snap Pea and Asparagus Salad with Radish

In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. 


Paul-Tang1_edited.jpg

Larissa Taboryski

PDF Recipe

Ingredients

2 - cups snap peas, strings removed

1 - bunch asparagus, trimmed and cut into into thirds

4 - medium sized radishes, halved and cut into ½” thick slices

¼ - cup vegetable oil

2 - tbsp rice vinegar or apple cider vinegar

2 - tbsp chopped fresh mint

Preparation

Heat the Combi steam oven in the Steam Mode 212 degrees.


Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.


Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.


Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.


Serves 4 - 6

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