Cauliflower Duo Recipe

Preheat and prepare

Preheat oven to 220°C (425°F). Line a rimmed baking sheet with parchment or foil for easy cleanup.

Trim outer leaves from the cauliflower head and remove the core so the head sits flat. Slice the head into 1/2-inch thick 'steaks' (you should get 2–4 steaks depending on size) and reserve any loose florets for the purée or additional roasting.

Place cauliflower steaks and reserved florets on the prepared baking sheet. Drizzle with 3 tbs olive oil, sprinkle smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper. Toss gently or brush so pieces are evenly coated.

Roast in the preheated oven for 20–25 minutes, flipping once halfway through, until edges are deeply golden and tender when pierced with a knife. Remove from oven and squeeze juice from half a lemon over the roasted pieces, set aside and keep warm.

While the steaks roast, bring a medium pot of salted water to a boil. Add 4 cups cauliflower florets (about one small head if not using reserved florets) and blanch until very tender, about 8–10 minutes. Drain well in a colander for 1–2 minutes to remove excess water.

In the same pot over medium heat, melt 2 tbs unsalted butter. Add 1 minced garlic clove and sauté for 30–45 seconds, just until fragrant — do not brown.

Return the drained cauliflower to the pot, add 120 ml stock and 60 ml heavy cream. Bring to a low simmer for 2 minutes to let flavors meld and to warm the liquid.

Transfer the mixture to a high-speed blender or use an immersion blender. Purée until completely smooth, about 1–2 minutes in a blender or 2–3 minutes with an immersion blender. If the purée is too thick, add up to 2–3 tbs additional stock or cream to reach a silky consistency.

Stir in 0.75 tsp salt, 0.25 tsp black pepper and 2 tbs grated Parmesan (if using). Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally, or hold covered.

Spoon a generous pool of cauliflower purée onto each plate (about 1/2–3/4 cup per serving). Arrange 1–2 roasted cauliflower steaks alongside or on top of the purée.

Drizzle 1 tbs extra-virgin olive oil over the roasted cauliflower and purée. Sprinkle chopped parsley, toasted pine nuts or almonds (if using), and 1/2 tsp lemon zest across the dish for brightness and texture.

Serve immediately while hot. Leftover purée can be refrigerated in an airtight container for up to 3 days; rewarm gently with a splash of stock or cream.