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Cauliflower steaks with crispy leaves & hazelnuts

A serving of cauliflower steaks with crispy leaves & hazelnuts

Cauliflower steaks with crispy leaves & hazelnuts

Name: Cauliflower steaks with crispy leaves & hazelnuts
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 2
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

Ailsa Burt

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Serves 2

More effort

Prep: 40 mins

Cook: 40 mins

A star rating of 4.8 out of 5.7 ratingsRate

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Use the whole cauliflower to make these veg steaks – cauliflower steaks often create a fair bit of wastage, but we’re using all the extras in a creamy sauce

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal738
fat54g
saturates22g
carbs37g
sugars17g
fibre13g

high
protein19g
salt0.77g

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.

Recipe from Good Food magazine, October 2024

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A star rating of 4.8 out of 5.7 ratings

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