Ingredients Checklist
- 1 large cauliflower, cut into 3 or 4 thick steaks
- 2 tbsp olive oil
- Sea salt & cracked black pepper
GARLIC SAUCE
- 6 large garlic cloves
- 1 tsp sea salt
- Juice of 1 lemon
- 1½ cups vegetable oil
- 4 tbsp iced water
- ¼ cup yogurt
BROWN BUTTER
- 100g salted butter
- ½ tsp paprika
- ½ tsp cumin
SPRING ONION & CORIANDER SALSA
- 1 spring onion, finely sliced
- 1 green chilli, finely chopped
- ½ cup coriander leaves, roughly chopped
- Juice & zest from 1 lime
TO SERVE
- Store bought crispy chickpeas, crushed Lime
Instructions
- Preheat oven to 200°C. Place cauliflower onto a baking paper lined oven tray. Brush with olive oil, season with salt and pepper and roast for 15 minutes. Turn over the cauliflower and roast for a further 15 minutes.
- Meanwhile, make the garlic sauce. Place garlic and salt in a small food processor, blitz until a paste forms. Drizzle in half of the oil, followed by half of the water and repeat with the remaining oil and water, continuing to blitz until a light and creamy sauce forms.
- Transfer to a bowl and fold through yogurt.
- For the brown butter, melt butter in a small saucepan over medium heat. Continue to cook until nut brown. Remove from the heat and stir through the spices.
- Mix the ingredients for the salsa in a small bowl.
- To serve, place cauliflower steaks onto a serving plate. Drizzle over garlic sauce, followed by brown butter.
- Top with salsa, chickpeas and lime on the side.
