This site uses cookies to improve your experience Read More

Recipe inspiration

Cauliflower Steak w/ Cauliflower Puree, Pickled Cauliflower & Crispy Cauliflower Leaves


  • 1 Whole Cauliflower
  • 80g Small florets from the left-over cauliflower
  • 80g carrots, cut into a small dice
  • 2 banana shallots, cut into rings
  • 1 spring onion, cut into rondels
  • 80 ml water
  • 80 ml white wine vinegar
  • 80ml caster sugar


Cauliflower Steak

•Take a whole cauliflower, remove leaves, set aside.
•Cut 2 x 2cm thick ‘steaks’ through the centre of the cauliflower. Keep the rest for the pickled cauliflower and cauliflower puree.
•In a frying pan on medium heat, add some oil, season the cauliflower, and place into the pan until the cauliflower gets some colour, turn this over and do the same on the other side. Add some plant-based butter or margarine to the pan and allow to melt.
•Transfer the cauliflower onto a baking tray and place in an oven at 180°C for 8 mins or until the cauliflower is cooked through.

Cauliflower Puree

•Take all of your leftover cauliflower, place it into a pan of vegetable stock and bring to the boil.
•Boil until the cauliflower is soft. Strain the cauliflower and place into a container ready to be blended.
•Using a hand blender, blend the cooked cauliflower into a smooth puree, adding 2 tbsp of oat milk, to help create a smoother texture. Season with salt and pepper.

Pickled Cauliflower

•Into a small pan, add the sugar, water and vinegar and bring to the boil, making sure the sugar has dissolved.
•Add the carrots, shallots, and cauliflower, and cook until the carrot is soft.
•Remove from the heat and when this has cooled add the spring onion, this is ready to serve.

Crispy Cauliflower Leaves

•Take all the leaves off the base of the cauliflower, remove the middle stalk  from the leave because I find that this is too tough. Wash the leaves and pat dry with paper towel.
•Place in a bowl and add 2 tbsp of oil, either rapeseed or olive oil, 1 tsp. of white wine vinegar and a pinch of salt. Mix well.
•Place the leaves on a lined piece of baking paper and place into an oven at 160°C for 5 – 6 minutes, remove from the oven and allow to cool. They will crisp up once cooled.


Serves 2


This site uses cookies to improve your experience Read More