- 1 medium-sized cauliflower head, trimmed of stems
- 1 tbsp extra virgin olive oil
- 2 tbsp vegetable oil for frying (I used canola)
- 300ml almond milk (or full cream milk)
- 100ml water
- 1 tsp sumac
- 30g parmesan cheese, grated (omit if paleo/vegan)
- Salt and pepper, to season
- 50g walnuts, chopped
- Preheat oven to 170C/375F bake setting. Slice the cauliflower with a large chef’s knife, starting at the very centre, into two 1 inch thick “steaks”.
- Cook the remaining florets in a medium saucepan in the almond milk, water, sumac and plenty of salt and pepper. Bring to simmer, cover and allow to become very soft – about 10 minutes.
- While the puree is being prepared, brush the steaks with extra virgin olive oil (I used a lemon/oregano infused variety) and season liberally with salt and pepper.
- When the cauliflower florets in the saucepan are soft, remove the florets from the cooking liquid. Add the parmesan cheese and use a food processor or handheld stick mixer to blend to a puree, adding the cooking liquid in 50ml increments until the desired texture is achieved. Discard the remaining cooking liquid and set the puree aside in the saucepan to be heated prior to serving.
- To prepare the steaks, bring a large non-stick fry pan to high heat. Toast the walnuts quickly, stirring frequently. Add the canola oil to fry the cauliflower for 3 minutes per side, allowing the edges to caramelise. Transfer to an oven-safe dish to bake for 10 minutes until tender.
- To serve, warm the cauliflower puree over low heat. Serve the steaks on top, along with a sprinkling of the walnuts.