Good Food
Ingredients
Method
1.Preheat oven to 200°C or 180°C fan. Line a baking tray with baking paper.
2.Using a sharp knife, cut 3 x 1cm-thick slices from centre of each head of cauliflower to make 6 cauliflower steaks. Set aside. Roughly chop remaining cauliflower. Reserve half of chopped cauliflower for another use.
3.Place remaining chopped cauliflower in a food processor. Process until fine crumbs form. Transfer to a saucepan. Add milk and heat on high until boiling. Reduce heat to low and simmer, uncovered, for 8-10 minutes, until tender. Add butter and stir until melted. Set aside to cool.
4.Meanwhile, heat olive oil in a large frying pan on medium. Cook chilli for 1 minute, until fragrant. Add cauliflower steaks and cook for 2-3 minutes each side, until golden. Drain on paper towel and cool slightly.
5.Combine breadcrumbs, cheese, parsley and lemon zest and place on a flat plate. Whisk egg in a shallow bowl. Dip each cauliflower steak in egg and then breadcrumb mixture, pressing to coat lightly. Place on prepared tray. Bake for 15-20 minutes, until golden and tender.
6.Meanwhile, place cooled cauliflower mixture into a blender. Blend until smooth. Strain through a fine sieve into a clean saucepan. Stir on low heat for 5 minutes, until heated through. Season.
7.Spoon cauliflower puree onto serving plates. Top with cauliflower steaks and serve.
You will need to process 2 slices of white bread to make crumbs. Leftover cauliflower florets can be cooked and then frozen. Simply add florets to a small saucepan of boiling water and cook for 3 mins. Drain and plunge into a bowl of iced water. Drain. Place in snap-lock freezer bags for up to 3 months.
Note
