Ingredients

The following ingredients have 4 Servings
  • 1 large cauliflower head ((you won't use it all))
  • 2 TB olive oil
  • salt
  • 25 g unsalted butter (softened (room temp))
  • 1/2 tsp smoked paprika
  • 20 g strong Gouda cheese (finely grated)
  • finely chopped parsley (to garnish (optional))

Instruction

  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
  • Remove the outer leaves from the cauliflower and use a sharp knife to remove and discard some of 'base' on the underside. Holding the cauliflower upside down, slice two 'steaks' (approx. 2cm thick) from the very centre of the head of cauliflower. You should be left with two pieces, completely intact, as pictured.
  • My two pieces were approx. 135g / 4.8oz each. You should yield about the same, and this was how the macros were calculated. You need not discard all the remaining, unused cauliflower. Wrap and store in the fridge, then use the search facility on this site for recipe inspiration to use it up (simply type in CAULIFLOWER).
  • Place the two cauliflower steaks onto a tray lined with baking parchment paper. Brush them with the olive oil, ensuring all sides and crevices are brushed with oil.
  • Season them with salt and place in the oven for 15 minutes. After 15 minutes, without opening the oven door (unless you like to rotate the tray like I do), reduce the oven to 140°C / 300°F and cook for an additional 10-15 minutes. The cauliflower should be cooked through, but still hold their shape.
  • In the meantime, make the flavoured butter by simply adding the smoked paprika to the softened butter. Mix well. Once the cauliflower is cooked, simply spoon or brush the butter over the steaks which should be piping hot.
  • Scatter over the grated cheese and chopped parsley and serve immediately.