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Prep Time 10 minutes - Total Time 35 minutes - Serves 2

Take a regular cauliflower and turn it into something special.

Marinated then pan-fried and served with more cauliflower then topped off with pistachio, parmesan and gherkins.

I made this one for a dinner party and it went down a storm so I’m sure you’ll love it too.

Steak Ingredients

  • 1 cauliflower.

  • 6 tbsp of olive oil.

  • 1 tbsp of smoked paprika.

  • 1 tsp of garlic salt.

  • 2 knobs of butter.

  • 2 garlic cloves, lightly crushed.

  • A few fresh thyme sprigs.

  • 100 ml of stock.

Puree Ingredients

  • Cauliflower ends, leftover from the steak.

  • 25g of parmesan, grated.

  • 700ml of stock.

  • 1 knob of butter.

Serve With

  • Crushed pistachio.

  • Parmesan cheese.

  • Cocktail gherkins, sliced.

  • Fresh herbs.


  1. Take the cauliflower and cut from the middle two 1-inch steaks. The middle will give you large steaks and the steam will hold them together.

  2. Mix the olive oil, paprika and garlic salt together. Coat the cauliflowers and leave them to marinate for as long as possible. Overnight would be best but if you can’t wait you can cook them straight away.

  3. For the purée cut the cauliflower ends into bite-size pieces and add to a saucepan. Cover with the stock, you may need a little more or a little less stock. Cook over a medium to high heat till the cauliflower is tender, around 7-10 minutes. Once cooked, drain (save the stock!) add to a food blender along with the parmesan, butter and a little of the stock. Whizz until you reach a nice smooth purée. Just keep adding a little more stock till you reach the right consistency. Once you are happy with it, check for seasoning and adjust accordingly. Keep any leftover stock, you need this for the steaks.

  4. To cook the steaks get a large nonstick frying pan over high heat and allow it to get hot. Fry over a high heat for around 3 minutes on each side. You are looking at building a nice crust and getting some lovely colour on it.

  5. Next, add the butter, thyme and garlic. Allow the butter to melt then based the steaks with the butter.

  6. Pour in the reserved stock from boiling the cauliflower in and around the steaks. You want enough stock to just come up under halfway up the steaks. Turn the heat down to low, pop a lid on and leave to cook for another 5 minutes are till the steaks are tender.

  7. To serve, spread some of the purée on a plate, sit the cauliflower on top and sprinkle over the pistachio, parmesan then add the gherkins and some herbs.


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