Cauliflower steak diane with potato wedges
- February 2024
- Serves 2
- Hands-on time 30 min. Oven time 40 min
Calling a thick slice of cauliflower a ‘steak’ can be a little contentious – but when it’s roasted with butter, garlic and thyme, it’s a glorious thing no matter what you name it. Served in a retro diane sauce with spinach and crispy poppy seed potato wedges on the side, this is an absolute treat of a veggie main.
Have you seen our epic whole-roasted caulilflower with leeks and cheese sauce?
- 34g (21g saturated)
- 78g (9.1g sugars)
- 2 large floury potatoes (such as maris piper)
- Vegetable oil to coat and fry
- 1 tsp poppy seeds
- 1 cauliflower
- 30g unsalted butter
- 4 garlic cloves (2 bashed but skins left on, 2 finely sliced)
- 6 thyme sprigs
- 1 banana shallot, finely chopped
- 100g button mushrooms, sliced
- 100ml cognac or brandy (see Easy Swaps)
- 1 tsp Worcestershire sauce (or vegetarian equivalent, such as Henderson’s Relish)
- 1 tsp dijon mustard
- 75ml vegetable stock
- 75ml double cream
- ¼ bunch parsley leaves, finely chopped
- 200g baby leaf spinach
- Heat the oven to 180ºC fan/gas 6. Slice the potatoes into thin wedges (about 8-12 per potato), then put on an oven tray and toss well with a drizzle of oil, the poppy seeds and a good pinch of salt. Roast in the oven for 35-40 minutes, tossing halfway through to get even, golden crispy edges.
- As soon as the potatoes go in the oven, cut two thick (3cm) slices from the middle of the cauliflower to use as your steaks (see Don’t Waste It). Heat a drizzle of oil in a large frying pan, then put the cauliflower steaks in and cook until golden on each side. Add half the butter to the pan with the bashed garlic and thyme sprigs, then once melted use the infused butter to baste the cauliflower. Transfer the steaks to an oven tray, drizzling the butter over them, then season with salt and pepper. When the wedges have 10 minutes remaining, put the steaks in the oven to cook through for 8-10 minutes.
- Meanwhile, wipe the frying pan clean and add another dash of oil. Add the shallot, sliced garlic and mushrooms with the remaining butter and cook until soft (about 5 minutes). Add the cognac/brandy and carefully set alight by tilting the pan towards the gas flame or by using a match. Once the flames have gone out, stir in the Worcestershire sauce and mustard, cook for a minute, then stir in the stock and cream and cook for a couple of minutes more until reduced to a sauce consistency. Take off the heat, taste and season with salt and pepper, then stir in the chopped parsley. Set aside.
- Wilt the spinach in a large pan with a lid on for a minute or so, then season well and divide between two plates. Position the cauliflower on top and the wedges beside it. Spoon the sauce over and serve.
Don’t waste it The leftover cauliflower is ideal for making a soup or pureé. Don’t throw away the cauliflower leaves either – they’re delicious roasted with a drizzle of oil and a sprinkle of salt – or save them for making kimchi.
Easy swaps No brandy to hand? Sub in white wine and simmer for a few minutes instead of setting it alight. It won’t be a true diane sauce, but it’ll still be tasty.
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