Cheesy cauliflower steaks
By MOB Kitchen
Published on 04 January 2022
This epic showstopper from MOB Kitchen is a great way to use up an entire cauliflower. With its blanket of melted parmesan and drizzle of cauliflower leaf pistachio pesto, these ‘steaks’ will impress even the carnivores in your family. Time and servings
55 minsTotal time
4Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 2 cauliflower heads, leaves removed and finely chopped
- 75 g of parmesan
- 1 large bunch of basil
- 1 large bunch of mint
- 60 g of pistachios
- 200 ml of olive oil, plus more to taste and for rubbing the steaks
- 2 red chillies, finely sliced
Method
Step 1
Heat the oven to 200°C/180°C fan/gas mark 6. Cut each cauliflower vertically down the middle of its stalk. Trim away the edges so there are 4 steaks.Step 2
Place on a baking tray and rub each steak with salt, pepper and olive oil. Roast for 30 mins.Step 3
Remove the cauliflower steaks from the oven and flip them over. Grate 45g parmesan over the steaks, then return to the oven for 10 mins.Step 4
Bring a pan of water to the boil. Add a pinch of salt then tip in the finely chopped leaves and any other scraps of remaining cauliflower. Simmer for 5 mins until tender, then drain and allow to cool.Step 5
Once the boiled cauliflower scraps have cooled, tip them into a food processor. Add the basil, mint, 40g pistachios and remaining parmesan, then blitz until you have a smooth paste.Step 6
Add 200ml olive oil and blitz until smooth. The sauce should be at a consistency that would drizzle well, add more olive oil and blitz again if not. Season with salt and pepper.Step 7
Toast the remaining pistachios, then finely chop them.Step 8
Arrange the cauliflower steaks on plates. Drizzle with the pistachio pesto, then sprinkle with sliced chillies and chopped pistachios.