Cauliflower steaks with garlic cream sauce and anchovy crumb

Doug Sherring

Roasted cauliflower has to be one of our favourite no-meat treats midweek. Cauliflower gets a lovely nutty flavour when it is roasted so we like to add some turmeric to make it a warming yellow colour and add depth of flavour. We love this with our sharp and salty anchovy sauce and our savoury herb crumb on top. We honestly think this is a dish where you don’t miss the meat at all.

Ingredients

2 Tbsp	Oil
1 head	Cauliflower, cut into 2.5cm thick slices (Main)
½ tsp	Fennel seeds, crushed
1 tsp	Cumin seeds

Garlic cream sauce

1 Tbsp	Oil
3 cloves	Garlic, minced
½	Onions, finely diced
1 sprig	Thyme
1 ½ cups	Cream

Anchovy crumb

2 Tbsp	Extra virgin olive oil
4	Anchovy fillets, finely chopped
2 cloves	Garlic, minced
1 cup	Panko breadcrumbs
¼ cup	Flat leaf (Italian) parsley

Directions

1. For the cauliflower steaks, heat the oil in a large fry pan on a medium heat. Add the cauliflower to the pan and cook until golden brown on both sides. Season with salt and pepper, repeat with the other slices.
2. For the garlic cream sauce, heat the oil in a saucepan and add the garlic, onion and thyme. Cook until the onions are translucent. Add the cream, heat and reduce by half and season to taste.
3. For the anchovy crumb, heat the oil in a large frying pan over medium-high heat. Add the anchovy and garlic and cook for 1 minute until the garlic has softened. Add the breadcrumbs and cook until they are golden brown, remove from the heat and stir through the parsley.

Try more of Karena and Kasey's recipes for winter vegetables

• Parsnip and leek soup
• Spinach and israeli couscous salad