Cauliflower Steak & Toasted Hazelnuts

Prep time: 30 mins | Serves: 2

Ingredients

• 1 large cauliflower (around 800g), cut into 2 thick centre steaks (3–4cm each)

• 30g olive oil

• 10g unsalted butter

• 6g sea salt

• 2g freshly ground black pepper

• 40g hazelnuts, roughly chopped

• 10g lemon juice

• 10g fresh parsley, chopped

• 10g parmesan, finely grated (optional)

Method

1. Preheat your oven to 200°C.

2. Trim the leaves from the cauliflower, keeping the core intact. Slice two large “steaks” from the centre and set the smaller florets aside for another use.

3. Heat a little olive oil and butter in a pan over medium heat. Sear the cauliflower steaks for 2 minutes on each side until golden.

4. Transfer to a baking tray, season with salt and pepper, drizzle with the remaining olive oil, and roast for 20–25 minutes until tender and caramelised.

5. Meanwhile, toast the hazelnuts in a dry pan for 2–3 minutes until fragrant. Roughly chop if not already done.

6. Remove the cauliflower from the oven, drizzle with lemon juice, and scatter over the toasted hazelnuts, parsley, and a little parmesan if you fancy.

Storage

Best enjoyed fresh! Store any leftover cauliflower in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispness. Toasted hazelnuts can be kept in a jar at room temperature for up to 1 week.