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Roast cauliflower steaks with blue cheese beignets

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

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

Method

  1. To make the blue cheese beignets, place 250ml/9fl oz water and the butter in a saucepan and bring to the boil. Remove from the heat, add the flour and beat together until the mixture is smooth and comes away from the sides of the pan. Return to the heat for a minute to cook the flour. Remove from the heat again and then add the egg and egg yolks, one at a time, beating well as you add them. Add the cheese and stir to combine. Leave to cool, then transfer the mixture to a piping bag and pipe 2cm/¾in rounds onto a baking tray. Dust with the polenta and place in the fridge for 1 hour or until firm.

  2. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the beignets for 2 minutes until golden and floating, then transfer with a slotted spoon to kitchen paper to drain.

  3. To make the cauliflower steaks, preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large frying pan, add the steaks and season well with salt and pepper. Cook on each side for 2–3 minutes or until golden-brown. Place in a roasting tin with the butter, cumin and garlic and roast in the oven for 10 minutes or until tender. Remove the steaks from the oven and baste with the butter mixture. Leave to rest.

  4. To make the kale salad, mix all the ingredients together in a bowl and season with salt and pepper.

  5. Serve the cauliflower steaks on warmed plates, topped with the blue cheese beignets and kale salad.

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