The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. JavaScript seems to be disabled in your browser. It keeps in the fridge for 3 days and can be warmed through for another meal. In this case the leftover cauliflower can simply be added to a salad, coarsely grated, thinly sliced or just broken into small florets. For the best experience on our site, be sure to turn on Javascript in your browser. This hearty and simple winter salad … For a quick supper at home, I often just eat a couple of the steaks, either seared as outlined here or cooked in a grill pan (if I want some nice black lines) before finishing them off in the oven. When you are ready to serve, spoon about 2 tablespoons of the cauliflower and tahini mash onto each plate (if you have made it) and spread out into a thin layer, not much larger than the cauliflower steaks. It’s not widely available in supermarkets, at the moment, so you’ll need to go online to find it. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Cooking advice that works. It’s now waving the flag all by itself. Cauliflower, Pomegranate and Pistachio Salad. © 2020 Condé Nast. Preheat oven to 350°. To revisit this article, visit My Profile, then View saved stories. These always look beautiful, especially if they still have some of their inner leaves, which char so well. Once boiling, add the cauliflower trimmings and boil for 15 minutes, until the cauliflower is really soft. Add the onion and fry for 8 minutes until soft and caramelised. Yotam Ottolenghi’s mustardy cauliflower cheese. You should have about 400 grams of trimmings. It’s great served alongside sausages or any grilled meat, or just spread on toast for a snack. When I started writing recipes more than a decade ago, the humble cauliflower needed a fair amount of flag-waving. It’s a very short, logical step in my mind from “rich creaminess” to tahini, so reaching for a tub at this stage seems pretty knee-jerk. Add 1½ tablespoons of oil to a medium frying pan (or 2½ tablespoons, if you are using the oregano leaves) and place on a medium-high heat. It’s great served alongside sausages or any grilled meat, or just spread on toast for a snack.I’ve been using the spice blend za’atar – a mix of sumac, sesame seeds and hyssop – in my cooking for many years. The mash is good enough to eat on its own, so save any leftovers: It keeps in the fridge for a couple of days and can be either eaten as is—on toast or as an alternative to hummus—or warmed through and served with sausages. 2 large cauliflowers, trimmed and leaves discarded (1.3kg), 3 tbsp olive oil (or 60ml, if using oregano instead of the zahter), 3 tbsp zahter, drained from its oil (or 3 tablespoons of picked oregano leaves). Add all of the butter to a large frying pan (or half the butter to two medium frying pans, if your large one is not able to fit in all four steaks) and place on a medium heat with the sage, lemon skin and ¾ teaspoon salt (or half in each pan, if using two). Restaurant recommendations you trust. Fry for another 8 minutes, until nearly cooked, and then transfer to a parchment-lined tray. Photograph: Jonathan Lovekin T his is the ultimate comfort dish, looking for a roast chicken, some sausages or a pan-fried steak … Ottolenghi’s grilled cauliflower steaks are served with tonnato sauce and walnut salsa. It has long thin leaves like thyme but, unlike thyme, is something you can eat quite a lot of as it is, spooned alongside all sorts of grilled meats. You want the four slices – or ‘steaks’ – to remain held together at the base and each be about 4 centimetres thick. More often than not, I’ll spoon tahini over the top of wedges of roasted eggplant or butternut squash, but in this case, there’s enough richness in the steaks (thank you, butter) to allow the tahini to be more of a back note. A final burst of sweetness is the last note asking to be added. It’s not cheap, but a little goes a very long way your jar will last you a good long time. Picked oregano leaves can also be used, as an alternative. For a quick supper at home, I often just eat a couple of the steaks, either seared as outlined here or cooked in a grill pan (if I want some nice black lines) before finishing them off in the oven. I didn’t want to waste any of the cauliflower which is why the ‘steaks’ are served on top of the mash. I’ve been using the spice blend za’atar – a mix of sumac, sesame seeds and hyssop – in my cooking for many years. Then I simply enjoy them with a squeeze of lemon or a drizzle of tahini sauce and a sprinkle of toasted nuts. It has long thin leaves like thyme but, unlike thyme, is something you can eat quite a lot of as it is, spooned alongside all sorts of grilled meats. Remove from the heat and set aside. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, … That’s where dried currants come in, bringing the whole thing together. Recipes you want to make. If you do make the mash you’ll have twice as much as you need for this recipe. After slicing the steaks, I’m usually left with a bunch of cauliflower trimmings. For the best experience on our site, be sure to turn on Javascript in your browser. It’s not widely available in supermarkets, at the moment, so you’ll need to go online to find it. Guaranteed Christmas delivery for orders placed before 16th December (International) and 19th December (UK). Bake for 10 minutes, until the cauliflower is cooked through. The dish also works very well as it is, though, without the mash, if you want to do without. Finish with a sprinkle of the crispy capers, along with the coriander, and serve. It’s not cheap, but a little goes a very long way your jar will last you a good long time. Once the butter starts to foam, add the cauliflower steaks, turning them in the pan so that they get covered in salt and butter on both sides. Mashed cauliflower can be nice as is, but it lacks the rich creaminess I want in my purée. Then I simply enjoy them with a squeeze of lemon or a drizzle of tahini sauce and a sprinkle of toasted nuts. If there's one person we trust to teach us how to make a cauliflower steak, it's Yotam Ottolenghi. These harissa cauliflower steaks are simply baked as an accompaniment to corn and courgette fritters. The dish also works very well as it is, though, without the mash, if you want to do without. Add the vinegar and honey, stir through for a minute and then add the zahter (or oregano), along with a pinch of salt. The availability of the fresh herb Zahter, though, preserved in oil and vinegar, is a new addition to my pantry and one I could get a little bit addicted to. Blitz to combine, using a spatula to scrape down the sides of the bowl, and then keep somewhere warm until ready to serve. Cauliflower Steaks and Purée with Walnut-Caper Salsa. My solution: coarsely chopped parsley, a splash of sherry vinegar, a sprinkling of fried capers, and a handful of toasted walnuts, all mixed together in a simple salsa to be spooned on top. In this case the leftover cauliflower can simply be added to a salad, coarsely grated, thinly sliced or just broken into small florets. Nowadays it’s been claimed as much by those who like to grate things raw as by those who like to chargrill things hot. Use a slotted spoon to remove from the oil and set aside on a kitchen paper-lined plate. If making the mash, fill a medium saucepan with plenty of salted water and place on a high heat. Serves six as a side. Bake for 10 minutes, until the cauliflower is cooked through. Cauliflower tabbouleh, cauliflower rice, whole-roasted cauliflower, cauliflower fritters and soups and purées—this is a bandwagon I’m very happy to be on board. Picked oregano leaves can also be used, as an alternative.With credit to David Bravo, one of our chefs in Spitalfields. 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