Cauliflower Steaks with Cauliflower Puree
Recipe provided by Velisha Farms and production by My Market Kitchen
Serves 2
Ingredients
Purple Cauliflower Puree
200g Purple Cauliflower
50g butter
75ml Milk
Water
Hummus
200g chickpeas
2 Tablespoons water
1 large garlic clove
2 tablespoons tahini
1 tablespoon olive oil
Pickle Cauliflower
2 florets of White cauliflower
2 florets of Purple cauliflower
100ml water
50ml caster sugar
50ml rice vinegar
To Finish
Whole Cauliflower, quite large one
100g Butter
Cauliflower Leaves
method
Purple Cauliflower Puree
On a medium heat pan, add your butter and slightly sweat of your cauliflower. Add in your milk and water and bring to a boil before reducing to a simmer until cooked covered. Blitz to a smooth consistency whilst still warm
Hummus
Add all ingredients to a blender and blend until smooth
Pickle Cauliflower
Bring your sugar, vinegar and water to a boil before adding the cauliflower and removing from the heat. Leave to infuse for as long as possible best after 4 days.
To Finish
Slice your cauliflower into steaks.
Place cauliflower leaves into a 200C oven with olive oil & salt and cook until crispy.
Heat your pan over a medium heat and add your butter. Then add your cauliflower and baste continuously whilst cooking. Ensuring you get a lovely golden-brown colour before turning.
To plate, warm your cauliflower puree before adding it to the plating by swiping down in different directions. Then add your cauliflower steak and garnish with the pickles and crispy cauliflower leaves.