Cauliflower Steak

Celebrate Veganuary with this sophisticated plant-based dish from Mayfair's finest. This recipe transforms humble cauliflower into an elegant centrepiece, featuring tender cauliflower steaks, delicate couscous, crispy fritters, and a warmly spiced raisin purée.

Ingredients

Makes 4 slices

100g self-raising flour

100g caster sugar

1tbsp curry powder

12 black grapes 

1 Braeburn apple 

Blanched almonds

Curry-infused oil

100m bottled beer

Soya milk

100g golden raisins

Method

• Cut the whole cauliflower into steaks, setting all trimmings aside for later use.
• Prepare the purées (these can be made ahead and reheated): For the curried raisin purée, peel and chop the Braeburn apple and add to a pan with golden raisins, curry powder, and just enough water to cover. Cook until soft, then purée in a blender until smooth.
• Make the cauliflower purée: Take a third of the cauliflower trimmings and place in a pan. Just cover with soya milk and cook on low heat until tender. Blend until smooth and season with salt and pepper.
• Prepare the cauliflower couscous: Take another third of the trimmings and pulse in a blender until it resembles small grains. Drizzle with olive oil and season with salt and pepper.
• Prepare the glazed grapes: Combine 100g caster sugar and 100ml water in a pan. Bring to the boil and simmer for 3 minutes to create a stock syrup. Blanch the grapes in this mixture, drain, and leave to dry.
• Preheat the oven to 180°C.
• Cook the cauliflower steaks: Place on a baking tray, drizzle with olive oil, and roast for approximately 8 minutes. Test with a knife to ensure they're tender.
• Toast the almonds in the oven for 6 minutes until golden.
• Make the fritters: Whisk together self-raising flour and bottled beer to create a light batter. Coat the remaining cauliflower trimmings in the batter and fry for 2–3 minutes until golden brown and crispy.
• To serve: Arrange the cauliflower steak, purées, couscous, fritters, glazed grapes, and toasted almonds elegantly on the plate. Drizzle with curry-infused oil and enjoy this celebration of seasonal vegetables.