Roasted Smoked Paprika Cauliflower Steak with Mature Cheddar and Herb Topping

Roasted Smoked Paprika Cauliflower Steak with Mature Cheddar and Herb Topping

By Michelin-starred chef Adam Gray

Serves: 4
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Cooking temperature: 180°C

Ingredients

• 2 medium cauliflowers

• 200ml semi-skimmed milk

• 200g mature cheddar, grated

• 1 bunch spring onions, cut into 2mm rounds and washed

• ½ bunch chives, roughly chopped

• ½ bunch curly parsley, roughly chopped

• 200ml Farrington’s “Mellow Yellow” cold-pressed rapeseed oil

• 10g smoked paprika

• Salt

• Freshly milled black pepper

Method

1. Cut the cauliflowers into four thick steaks and set aside on a tray.

2. Chop the remaining cauliflower trimmings into small pieces. Place them in a saucepan, cover with semi-skimmed milk, and add half of the smoked paprika.

3. Gently bring to the boil and simmer for 5-10 minutes until the cauliflower is soft.

4. Blend the cooked cauliflower with the paprika milk until smooth to create a purée. Set aside.

5. Brush the cauliflower steaks with rapeseed oil, season with the remaining smoked paprika, salt, and pepper.

6. Fry the steaks in a hot pan for around 5 minutes on each side.

7. Transfer the pan to a preheated oven at 180°C for a further 5-8 minutes, until tender.

8. In a bowl, mix together the spring onions, chives, curly parsley, and grated cheddar. Season with salt and pepper.

9. Sprinkle the herb and cheese topping generously over the cauliflower steaks, then return them to the oven for 2-3 minutes until warmed through.

To Serve

• Place each cauliflower steak on a serving plate with a spoonful of smoked paprika cauliflower purée.

• Serve with a fresh celery, walnut, and apple salad for a complete dish.