I was intrigued at the idea of a cauliflower steak, so I just had to give this recipe from Epicurious a go when I saw it (apologies for the sate of the photo, they're all tiny on the site!)
And here's what I made:
I really wasn't sure how this was going to turn out as I was making it, between the roasted chunks of cauliflower, the smooth tomato sauce and the graininess of the relish, but it all came together beautifully and tasted great.
I had to sub 3 regular organic tomatoes for the 2 plum ones, and I was out of parsley, but all else was the same ingredient wise. For the chopped florets, I used a mini food processor, while for the sauce I just used an immersion blender rather than using the liquidiser since there wasn't much to whizz up.
Ease Of Preparation:
This isn't difficult, but due to the timings I suggest you get all your prep done before you start any of the cooking (ask me how I know!)
To be honest my idea of 'large cauliflower' and theirs is obviously quite different, since I really struggled to get 4 whole 'steaks' out of this, in fact I managed 2 whole ones and 2 coming apart ones (it was going to come apart more where it was going, so who cared? ;o) ) Anyway, I felt that with the size I had, I needed 2 of my steaks for one night's dinner (albeit that isn't what's photographed!)
This was really nice, and I'm glad I didn't listen to the little voice telling me I was tired when I got home and didn't want to put this together, and that I should go straight for the lemony chickpeas instead!