Roast cauliflower steaks with blue cheese beignets

111 Matt Tebbutt recipe template

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves 2


By Matt Tebbutt
From Saturday Kitchen


For the blue cheese beignets

  • 50g/1¾oz unsalted butter
  • 70g/2½oz plain flour
  • 1 free-range egg, plus 3 free-range egg yolks
  • 150g/5½oz Roquefort (or vegetarian blue cheese), crumbled
  • polenta or flour, for dusting
  • vegetable oil, for deep frying

For the cauliflower steaks

  • 1 tbsp olive oil
  • 2 cauliflower steaks, thick centre cut taken from middle of cauliflower
  • 25g/1oz butter
  • 1 tsp cumin seeds (or ground cumin, coriander, turmeric or chilli flakes)
  • 2 garlic cloves, crushed
  • salt and freshly ground black pepper

For the kale salad

  • 3 heads kale, stalks removed, blanched, refreshed and finely chopped
  • 1 banana shallot or onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tsp Dijon mustard (or any mustard such as wholegrain or English)
  • 1 tbsp white wine vinegar (or any vinegar such as red wine, sherry or balsamic)
  • 3 tbsp olive oil
  • salt and freshly ground black pepper