Yotam Ottolenghi’s mustardy cauliflower cheese. Add all of the butter to a large frying pan (or half the butter to two medium frying pans, if your large one is not able to fit in all four steaks) and place on a medium heat with the sage, lemon skin and ¾ teaspoon salt (or half in each pan, if using two). When I started writing recipes more than a decade ago, the humble cauliflower needed a fair amount of flag-waving. After slicing the steaks, I’m usually left with a bunch of cauliflower trimmings. Bake for 10 minutes, until the cauliflower is cooked through. 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. To revisit this article, visit My Profile, then View saved stories. I’ve been using the spice blend za’atar – a mix of sumac, sesame seeds and hyssop – in my cooking for many years. Or—my preference—both. Fry gently for about 8 minutes, until golden-brown underneath and then flip the steaks over. Bake for 10 minutes, until the cauliflower is cooked through. You want the four slices – or ‘steaks’ – to remain held together at the base and each be about 4 centimetres thick. If you do make the mash you’ll have twice as much as you need for this recipe. More often than not, I’ll spoon tahini over the top of wedges of roasted eggplant or butternut squash, but in this case, there’s enough richness in the steaks (thank you, butter) to allow the tahini to be more of a back note. All rights reserved. Break these into even-sized pieces (if making the mash) and set aside. 2 large cauliflowers, trimmed and leaves discarded (1.3kg), 3 tbsp olive oil (or 60ml, if using oregano instead of the zahter), 3 tbsp zahter, drained from its oil (or 3 tablespoons of picked oregano leaves). It’s not widely available in supermarkets, at the moment, so you’ll need to go online to find it. Recipes you want to make. I particularly love cauliflower steaks: Their texture is meaty enough to really satisfy, but, at the same time, the flavor is not so dominant that you can’t have a lot of fun with a punchy sauce (see Walnut-Caper Salsa) or a creamy accompaniment like this Cauliflower Purée. Serves six as a side. To revisit this article, select My Account, then View saved stories. It has long thin leaves like thyme but, unlike thyme, is something you can eat quite a lot of as it is, spooned alongside all sorts of grilled meats. Keep somewhere warm until ready to serve. The creamy cauliflower-tahini purée calls out for color, freshness, acidity, and crunch. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, … Keep somewhere warm until ready to serve. Picked oregano leaves can also be used, as an alternative. It’s not cheap, but a little goes a very long way your jar will last you a good long time. (From Flavour by Yotam Ottolenghi and Ixta Belfrage, published by Ebury Press) Ottolenghi’s Hispi Cabbage with Nam Prik. Photograph: Jonathan Lovekin T his is the ultimate comfort dish, looking for a roast chicken, some sausages or a pan-fried steak … If you do make the mash you’ll have twice as much as you need for this recipe. Add the onion and fry for 8 minutes until soft and caramelised. 2 pointed cabbages (aka hispi or sweetheart cabbage), quartered, lengthways (1.6kg) 3 tbsp sunflower oil Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Drain and then place in a food processor with the tahini, lemon juice, 2 tablespoon of water and a 1/8th of salt. The combination of the salsa, the cauliflower steaks, and the purée reminds me how far this vegetable has come from being in need of championing. Picked oregano leaves can also be used, as an alternative.With credit to David Bravo, one of our chefs in Spitalfields. In this case the leftover cauliflower can simply be added to a salad, coarsely grated, thinly sliced or just broken into small florets. The dish also works very well as it is, though, without the mash, if you want to do without. It’s now waving the flag all by itself. These harissa cauliflower steaks are simply baked as an accompaniment to corn and courgette fritters.