Cauliflower steak with a warm chestnut, cranberry and sage dressing
Servings
2
Ingredients
For the cauliflower 'steak'
1 large cauliflower, cut into 2 steaks, approx. 1 ½ cm thick
Salt and pepper to taste
For the dressing:
50 g chestnuts, chopped
40 g cranberries, soaked in 1 tbsp brandy or water
50 g dried apricots, chopped
2 banana shallots, finely chopped
½ bunch sage, chopped
1 clove garlic, minced
3 tbsp olive oil
1 ½ tbsp sherry vinegar
Salt to taste
Instructions
1. Pre-heat grill. Brush the cauliflower steaks with olive oil and season. Place the steaks on the grill and cook for 8 - 12 minutes until golden brown.
2. In the meantime, prepare the dressing. Heat 1 tbsp of the olive oil over a high heat. Add the shallots and garlic and reduce the heat to medium. Stir and cook for 2 minutes until soft and golden brown.
3. Reduce the heat to low and stir in the chestnuts, cranberries and apricots.
4. Add the sherry vinegar and remaining olive oil and warm for 1-2 minutes.
5. Add the sage, salt, and spoon over the cooked golden brown cauliflower steaks to serve.