Cauliflower steaks with crispy leaves & hazelnuts
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2
Skip to ingredients
Ingredients
- 1 large cauliflower, around 1kg
- 150ml vegetable stock
- 3 garlic cloves, peeled
- 75ml double cream
- 6 tsp olive oil
- 2 tsp garlic powder
- 1 tsp paprika
- 25g butter
- 2 shallots, finely chopped
- 30g hazelnuts, roughly chopped
- 30g panko breadcrumbs
- small handful of parsley, roughly chopped
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Remove the leaves from the cauliflower and cut the leaves in half through the stalk, then wash and pat dry. From the middle of the cauliflower, cut two thick steaks around 3cm thick down through the root (so they hold together). Roughly chop the remaining cauliflower sides and tip into a saucepan. Cover with the stock, add the garlic and bring to a simmer. Let it bubble gently for 10-15 mins until soft. Using a hand blender, blitz until smooth then stir in the cream and season.
- STEP 2
Meanwhile, combine 2 tsp of the oil with the garlic powder, paprika and some seasoning in a bowl, then brush the steaks all over with the paste. Arrange evenly on a roasting tray. Toss the leaves with 2 tsp of the oil and some seasoning and add to the tray. Roast in the top third of the oven for 35-40 mins, flipping once halfway through.
- STEP 3
To make the crispy topping, heat the butter in a frying pan over a medium heat. Let it melt and foam, then continue to cook for a few more minutes, stirring frequently, until the milk solids have separated, turned golden brown and the butter smells nutty. Stir in the remaining 2 tsp oil and shallots. Cook for 4-5 mins, until they are beginning to soften, then stir in the hazelnuts and panko. Keep cooking until the panko and nuts turn golden brown. Season well and mix in the parsley.
- STEP 4
Spread the cauliflower sauce over the base of your plate, top with the cauliflower steaks and leaves, then spoon over the crispy hazelnut topping to serve.
