Couve-flor Assada (v) Recipe

Prepare

Preheat the oven to 230°C (450°F). Line a baking sheet with parchment or lightly oil it. Remove outer leaves from the cauliflower, trim the stem so it sits flat but keep the head whole.

Cut cauliflower into 1-1.5 inch thick steaks (about 3–4 slices) or break into large florets if steaks fall apart. Pat dry.

Toss the cauliflower pieces with 2 tbs olive oil, smoked paprika, 1 tsp salt and 1/2 tsp black pepper, ensuring even coating.

Arrange pieces on the baking sheet without crowding. Roast in the preheated oven for 20–30 minutes, flipping once halfway, until deeply browned and charred at the edges. If using florets, roast 20–25 minutes. Remove and keep warm.

If using frozen corn, thaw briefly and drain. In a medium skillet over medium heat, melt 2 tbs butter. Add the corn and sauté 3–4 minutes to warm and develop slight color.

Add 1/4 cup vegetable stock (or water) and simmer 2 minutes. Transfer most of the corn (reserve 1/4 cup for texture/garnish) to a blender or food processor.

Add 1/2 cup cream (or coconut milk), 1/2 tsp salt, 1/4 tsp pepper and optional 1 tsp sugar to the blender. Purée until very smooth, adding up to 2 tbs more stock if needed to reach a silky consistency.

Taste and adjust seasoning. Return purée to the skillet, stir in the reserved corn kernels, and keep warm on very low heat, stirring occasionally.

While cauliflower roasts, place thinly sliced shallots in a heatproof jar or bowl. In a small saucepan combine 1/2 cup white wine vinegar, 1/2 cup water, 1 tbs sugar, 1/2 tsp salt and 1/2 tsp peppercorns. Heat until sugar and salt dissolve and liquid is just simmering.

Pour the hot brine over the shallots, press down so they are submerged, and let cool to room temperature. Cover and refrigerate at least 20 minutes (best 30–60 minutes) before serving.

In a small food processor pulse 3/4 cup shelled pistachios until finely chopped but not paste. Add 1/2 cup packed parsley, 1 garlic clove, 1 tbs lemon zest, 1 tsp olive oil and 1/4 tsp salt. Pulse briefly to combine into a coarse, bright green mixture. Taste and adjust salt or lemon zest.

On each plate or a shared platter, spoon a generous smear (about 1/3 cup) of warm corn purée where the cauliflower will sit.

Place roasted cauliflower steak or florets on top of the purée. Scatter pickled shallots over the cauliflower (about 1–2 tbs per serving) to provide acidity.

Crumble goat cheese evenly over the cauliflower (about 2 tbs per serving). Sprinkle the pistachio gremolata over the dish for crunch and herb brightness.

Drizzle a little extra virgin olive oil (about 1 tsp split across plates), finish with microgreens if using, and serve with lemon wedges on the side. Serve immediately.