GRILLED CAULIFLOWER STEAK, BLACK GARLIC BUTTER WITH A TOMATO & OLIVE RELISH

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INGREDIENTS

FOR THE GRILLED CAULIFLOWER STEAK

  • 1 large cauliflower head

  • 2 tbsp olive oil

  • pinch maldon salt

  • pinch ground black pepper

 

FOR THE BLACK GARLIC BUTTER

  • 3 black garlic cloves, minced

  • 150g unsalted butter

  • bunch fresh parsley, chopped

  • pinch salt

  • pinch ground black pepper

 

FOR THE TOMATO & OLIVE RELISH

  • 50g green olives, chopped roughly

  • 2 tbsp extra virgin olive oil

  • 20g toasted pine nuts

  • 2 tbsp fresh parsley

  • 1 tbsp lemon juice

  • 50g pickled cherry tomatoes

  • 2 tbsp capers, chopped

  • 1 tbsp anchovies, chopped

 

GARNISH

  • watercress

SERVES 4

​METHOD

  1. FOR THE GRILLED CAULIFLOWER STEAK: Remove the leaves on the cauliflower head and trim the stem end, use a large knife to cut the cauliflower into 4x 2 cm thickness steak style.

  2. Coat the steak in olive oil, salt and pepper then put it in a smoking hot grilled pan for a good 5-6 minutes then turn over and cook for further 5-6 minutes.

  3. FOR THE BLACK GARLIC BUTTER: In a small bowl as mix everything together, then once the steak is grilled and turned into a nice golden brown in colour, take it off the heat then put in the garlic butter, keep basting the steak so it is coated in the lovely flavourful butter.

  4. FOR THE TOMATO AND OLIVE RELISH: in a bowl, combine olives, capers, anchovies, lemon, parsley, pickled cherry tomatoes and pine nuts. Stirring in the olive oil, season with salt and pepper.

  5. PLATE UP: Put the grilled steak on top of some nice fresh rockets at the centre of the plate, pour on top the tomato and olive relish.

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