Cauliflower steak diane with potato wedges

Method

1. 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.
2. 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.
3. 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.
4. 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.