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Roast cauliflower steaks with crushed hazelnuts and saffron
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60g blanched hazelnuts
pinch saffron threads
1 tbsp mild honey
large pinch dried chilli flakes
1 tbsp sherry vinegar
1 tbsp red wine vinegar
small handful flat leaf parsley, chopped
5 tbsp extra virgin olive oil
2 medium cauliflowers, bases trimmed
1. Preheat the oven to 220˚C, gas mark 7. Spread the hazelnuts out on a tray and roast for 5-6 minutes, until they turn golden. Cool and roughly chop; set aside. Put the saffron threads in a heatproof bowl and cover with 2 tbsp just-boiled water. Steep for 5 minutes. Stir in the honey, chilli flakes, vinegars, parsley and 4 tbsp olive oil, then season. Set aside.
2. When cutting the 4 cauliflower steaks, the aim is to get 2 vertical slices from either side of the centre of each cauliflower. (Beyond the reach of the central core, the florets won’t hold together in a slab so save these pieces for another dish or simply roast alongside the steaks.) Brush a large baking tray with oil and space the steaks out on it. Brush the tops generously with the remaining oil and season. Roast for 20-25 minutes, turning halfway, until golden and soft. Serve 1 cauliflower steak per person, with the dressing and chopped hazelnuts spooned over the top.
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.