Recipe: Roasted Cauliflower Steaks

METHOD

1. Slice the cauliflower head into 2 steaks – each approximately 1 inch thick. Reserve the remaining trimmings for the couscous and beer battered florets.
2. Heat a frying pan with a drizzle of oil. Place the steaks into the pan and colour on both sides before transferring to a pre-heated oven to cook through for 8-10 minutes at 180°C.
3. Prepare the curry infused oil by placing the sunflower oil, 2 tsp curry powder, ginger, saffron, garlic, cumin seeds and cinnamon stick into a pan. Gently heat to just warm the mixture for about 12 minutes. Leaving to cool before passing it through a fine sieve.
4. Cut the remaining cauliflower into small florets and set aside.
5. Take the trimmings and pulse in a blender to resemble couscous grains before sautéing in butter but be sure not to colour. Season to taste.
6. To make the beer batter, place the sieved self-raising flour into a bowl before adding the beer. Mix until fully combined.
7. Toss the florets in flour before dipping in the batter and deep frying until golden and tender.
8. Blanch the black grapes in stock syrup for 10 minutes, before draining and placing onto a baking tray lined with silicon paper.
9. Half dry the grapes in a low oven (110°C) for approximately 1 hour – but keep an eye on them as it depends on their size.
10. In a dry frying pan toast the whole blanched almonds until golden.
11. For the raisin puree, add the golden raisins, 1tsp curry powder and the peeled Braeburn apple to a small saucepan before adding enough water to cover the ingredients. Cook gently for approximately 35 minutes until soft before blitzing to a puree-like consistency.
12. To plate, place all the completed elements onto your dish and drizzle with curry infused oil before dressing with a few coriander leaves for a touch of colour. Enjoy!