CAULIFLOWER STEAKS, CAULIFLOWER & PEA PUREE, ZESTED CAULIFLOWER LEAVES

A PERFECT VEGETARIAN DISH FOR THOSE LATE SUMMER MONTHS OR EVEN WINTER MONTHS FOR THOSE KEEN TO CONTINUE COOKING AL FRESCO. A GRIDDLE CAN BE USE IF ITS NOT QUITE BARBECUE WEATHER OR FAILING THAT ROAST ON A HIGH HEAT IN THE OVEN

PREPARATION TIME: 10 MINUTES | COOKING TIME: 20 MINUTES | FEEDS: 4

INGREDIENTS
CAULIFLOWER:
1 LARGE OR 2 MEDIUM CAULIFLOWERS (CUT INTO STEAKS AROUND 1INCH THICK (KEEP THE LEAVES)
GENEROUS KNOB OF BUTTER
DASH OF OLIVE OIL
GENEROUS SPRINKLE IF SEA SALT FLAKES
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

PEA PUREE:
300G FROZEN PEA – COOKED
60G CRÈME FRAICHE
2 SPRIGS OF FRESH THYME- LEAVES REMOVED FROM STALK
TWO SPRIGS OF MINT- LEAVES REMOVED FROM STALK
ZEST OF HALF A LEMON
DASH OF OLIVE OIL
GENEROUS SPRINKLE IF SEA SALT FLAKES
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

GARNISH-
GLUG OF OLIVE OIL
3 SPRIGS OF SAGE
50G HAZELNUTS

BEGIN BY REMOVING THE CAULIFLOWER LEAVES AND SET TO ONE SIDE | NEXT HEAT YOUR OIL AND BUTTER IN A LARGE FRYING PAN AND ONCE HOT ADD THE CAULIFLOWER STEAKS AND LEAVES (YOU MAYBE HAVE TO DO THIS IN BATCHES) | ADD YOUR SEASONING AND COVER WITH A LID OR FOIL AND COOK FOR 3-4 MINUTES OVER A MEDIUM TO LOW HEAT | THE AIM IS TO PART COOK THE CAULIFLOWER BEFORE FINISHING IT ON THE BARBECUE | ONCE THEY BEGIN TO SLIGHTLY SOFTEN REMOVE AND SET TO ONE SIDE | THESE ARE NOW READY TO PLACE ON THE BARBECUE FOR ABOUT ONE MINUTE ON EACH SIDE | DRIZZLE THE CAULIFLOWER LEAVES WITH OIL, ADD SEASONING AND PLACE ON THE BARBECUE ALSO | THESE WILL TAKE JUST A FEW MOMENTS TO COOK SO KEEP A CLOSE EYE ON THEM

FOR THE ENDS OF THE CAULIFLOWER OR ANY BITS THAT DON’T MAKE IT INTO THE STEAKS, COOK FOR A LITTLE LONGER UNTIL SOFT IN THE SAME PAN WITH BUTTER AND OIL | COVERING WITH A LID AND ADD THIS TO THE PEA PUREE MIXTURE ONCE SOFT SO NOT TO WASTE ANY OF THE CAULIFLOWER

FOR THE PEA PUREE, SIMPLY ADD THE COOKED PEAS AND ALL OTHER INGREDIENTS (PLUS LEFTOVER CAULIFLOWER) TO A NUTRI BULLET OR BLENDER AND BLITZ UNTIL YOU HAVE A SMOOTH PASTE  | YOU CAN ADD A SPLASH OF WATER OR VEGETABLE STOCK TO LOOSEN FURTHER IF YOU PREFER

PLACE A SMALL DRY FRYING PAN OVER A MEDIUM HEAT AND ADD HAZELNUTS | GIVE THE PAN A SHAKE EVERY MINUTE OR SO UNTIL ALL SIDES ARE GOLDEN | REMOVE AND ROUGHLY CRUSH READY TO GARNISH WITH

NEXT ADD A GLUG OF OIL TO THE SAME PAN AND ONCE THE OIL IS HOT (TEST BY USING ONE SAGE LEAF TO BEGIN WITH, IT SHOULD FIZZ IMMEDIATELY) | THEN ADD IN THE HANDFUL OF SAGE LEAVES AND COOK UNTIL CRISPY

SERVE THE CAULIFLOWER STEAKS ON A GENEROUS HELPING OF THE PEA PUREE AND SERVE WHILE THE CAULIFLOWER IS HOT |  ADD EXTRA SEASONING TO TASTE, PLENTY OF LEMON ZEST AND GARNISH WITH BOTH THE HAZELNUTS AND SAGE LEAVES