Ottolenghi cauliflower steaks

Use the leftovers as a dip or swirl into vegetable soups.

When I started writing recipes more than a decade ago, the humble cauliflower needed a fair amount of flag-waving. Or—my preference—both. These always look beautiful, especially if they still have some of their inner leaves, which char so well. For a quick supper at home, I often just eat a couple of the steaks, either seared as outlined here or cooked in a grill pan if I want some nice black lines before finishing them off in the oven. Then I simply enjoy them with a squeeze of lemon or a drizzle of tahini sauce and a sprinkle of toasted nuts.

Ottolenghi cauliflower steaks

C apers may be small, but their impact is big. But only after those little olive-green flowerbuds have been pickled in brine or packed in salt. The smaller the caper, the better they are considered to be: nonpareil capers named after the French for having no equal , are the smallest, and have to be less than 7mm to qualify for that name. As the size of the caper increases, its value diminishes, ranging from surfines 7mm through to capucines mm , the widely-available capotes mm and fines mm. Those differences in size may seem minuscule, but the buds of the Capparis spinosa develop so fast that the bush has to be picked more or less daily. I love to sizzle them in hot oil and watch as the buds magically open like flowers. Serves four as a starter. For the salsa 40g walnuts, lightly toasted and roughly broken 10g parsley leaves, roughly chopped 2 tbsp olive oil 1 tsp lemon zest 2 tsp valdespino or other top-quality sherry vinegar 20g baby or regular capers, patted dry Salt. First make the sauce. Put the garlic in a small saucepan with both oils and fry very gently on a medium-low heat for about five minutes, until golden-brown and soft. Transfer the cloves to the small bowl of a food processor with the lemon juice, vinegar, tuna, parsley, anchovy, peppercorns, capers and egg yolk, and blitz to a smooth paste. With the motor still running, slowly pour in the warm garlic oil from the pan, until the sauce has the consistency of mayonnaise, then transfer to a bowl, cover with clingfilm and set aside somewhere warm.

I also threw dried oregano into the puree instead.

JavaScript seems to be disabled in your browser. For the best experience on our site, be sure to turn on Javascript in your browser. The dish also works very well as it is, though, without the mash, if you want to do without. In this case the leftover cauliflower can simply be added to a salad, coarsely grated, thinly sliced or just broken into small florets. It keeps in the fridge for 3 days and can be warmed through for another meal.

Post a Comment Let's all learn together! Tell us your thoughts or about your own experience:. Summer is coming fast. Maybe a bit too fast. My backside is, like, seriously not ready for it.

Ottolenghi cauliflower steaks

From Ottolenghi. Sit the cauliflowers upright on your chopping board and cut two thick slices out of the centre of each cauliflower. You should have about grams of trimmings. Break these into even-sized pieces if making the mash and set aside. Once the butter starts to foam, add the cauliflower steaks, turning them in the pan so that they get covered in salt and butter on both sides. Fry gently for about 8 minutes, until golden-brown underneath and then flip the steaks over. Fry for another 8 minutes, until nearly cooked, and then transfer to a parchment-lined tray. Bake for 10 minutes, until the cauliflower is cooked through.

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Cook, gently lifting up cauliflower occasionally to let hot fat run underneath, until steaks are deep golden brown if oregano or lemon start to burn, place on top of steaks. Takes a bit of planning ahead or delaying dinner but the result is so worth the effort. Ingredients and Sets. Very well balanced and easy to prepare. Heat oil in a large skillet over medium-high. Mix to coat, then roast for 30 minutes, until soft and dark brown around the edges, then remove from the oven leave the oven on. Post a Comment Let's all learn together! Email This BlogThis! Cholesterol mg Subscribe to: Post Comments Atom. Thank you! My solution: coarsely chopped parsley, a splash of sherry vinegar, a sprinkling of fried capers, and a handful of toasted walnuts, all mixed together in a simple salsa to be spooned on top.

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Comments … Sign in or create your Guardian account to join the discussion. Or—my preference—both. Sit the cauliflowers upright on your chopping board and cut two thick slices out of the centre of each cauliflower. Delicious although the cauli steaks are mega spitty to fry. Meanwhile, mix together all the salsa ingredients. Ingredients and Sets. Cook florets in a large saucepan of boiling salted water until very tender, 6—8 minutes. Turn over and repeat with another tablespoon of oil and another pinch of salt. Add the vinegar and honey, stir through for a minute and then add the zahter or oregano , along with a pinch of salt. Yotam does it again!