We’d been wanting to try cauliflower steaks for a while, and as we’re having tea together this evening it was a great chance to have a go.
We thought it would be fun to add extra flavour by baking the steaks in a marinade, after they’re initially browned in a frying pan. And cider and mustard go so well with cauliflower!
And just to add some extra flavour and interest, we made a tasty crust for the steaks with toasted cashews, which really sets off the other flavours.
1/2 a cauliflower, our half weighed 500 g and we got 2 steaks out of the middle bit and some florets left over to use in something else
2 tbsp oil, plus a little more for drizzling
150 ml cider, we used a medium dry type
1 tbsp wholegrain mustard
salt and pepper
shredded spring onion tops to garnish
for the cashew crust
60 g cashew nuts
50 g polenta
1/4 tsp fennel seed powder
50 ml hot water
Preheat the oven to 180 degrees c.
Toast the cashews on a medium heat in a frying pan until browning and fragrant, and then chop.
Combine the cashews, polenta, fennel powder and some salt and pepper in a bowl, and add the hot water to make a thick paste.
Heat 1 tbsp oil in the frying pan and cook the cauliflower steaks one at a time (unless your pan is massive!), until browned, about 3 minutes per side. Add the second tbsp of oil as needed to keep the cauliflower from catching and burning.
Transfer the cauliflower steaks to a roasting tray large enough to hold them both side by side. Mix together the mustard and cider and tip over the steaks.
Squash half of the cashew topping onto each steak to make an even layer. Spray or drizzle with a little more oil. Bake for 30 minutes until cooked through and the top is crisp.
Garnish with the spring onion tops, and serve!
By A. and E.