Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah cooks Cauliflower cheese steaks.  Also known as ‘An Easy Way to Make Cauliflower Irresistible

COOK: 30 MINUTES

Here’s a cauliflower steak recipe that won’t have you running for the hills. Not when there’s cheese, garlic, spices and a crunchy parmesan crumb involved,  it’s as good as simple meatless mains get. I like to use red Leicester cheese for the eye-catching orange shade it gives the cauliflower. But you can use your favourite meting cheese or whatever you have on hand.

1 large head of cauliflower, cut into 2 x 2.25 cm thick steaks

4 tsp extra-virgin olive oil

75 g shredded red Leicester cheese

Finely chopped parsley

SEASONING

1/2 tsp  smoked paprika

1/2 tsp garlic powder

1/2 tsp ground coriander

1/4 tsp cooking salt

1/8 tsp black pepper

PARMESAN CHUMB

1 tightly packed tbsp finely grated parmesan

2 tbsp panko breadcrumb

1/8 tsp cooking salt

1 tbsp extra-virgin olive oil

2 tbsp finely chopped fat-leaf parsley

METHOD 

Preheat the oven to 240°C (220°C fan-forced), Line a baking tray with baking paper

Season cauliflower-Combine the seasoning ingredients in a bowl. Place the cauliflower on the prepared tray, then drizzle one side of each steak with 1 teaspoon of seasoning. Sprinkle evenly with half the seasoning (use your fingers). Turn the cauliflower and repeat.

Roast- Put the tray in the oven and roast the cauliflower for 15 minutes. Fip, then roast for a further 10 minutes. Remove from the oven- the cauliflower should be just about cooked. Turn the oven down to 200°C (180°C fan forced). Cover with the red Leicester cheese, then bake for a further 5 minutes until the cheese is melted.

Parmesan crumb-While the cauliflower is roasting mix the parmesan, brisedcrumbs and salt in a bowl. Heat the oil in a small non-stick frying pan over medium heat. Add the breadcrumb mixture and stir for 1 minute until golden. The parmesan will clump that’s normal. Transfer to a bow then let it cool. Crumble with your fingers, then stir in the parsley.

Serve-Transfer the flowers to serving plates sprinkle with the parmesan crumb and parsley (if using). Enjoy with a side of leafy greens or a garden salad.

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