Cauliflower Steaks, Purée and Toasted Seed Crumble

1. Warm 500ml of vegetable stock in a medium saucepan.
2. Trim 1kg of cauliflower and cut into steaks about 2cm thick.
3. Place the cauliflower steaks into the boiling stock. Reduce the heat to a simmer.
4. Partially cover the pan with a lid and let the cauliflower cook.

Crumble

1. Make the breadcrumb mixture: While the cauliflower cooks, warm 3 tbsp of olive oil in a shallow pan.
2. Add the breadcrumbs and cook until golden, stirring constantly to ensure even colouring.
3. Add the chopped parsley, pumpkin seeds, and horseradish to the pan. Season with salt and pepper, then set aside.
4. Remove half of the cooked cauliflower from the saucepan.
5. Blend it with approximately half of the stock until smooth, seasoning to taste as you go.
6. Fry the cauliflower steaks: Heat a glug or two of olive oil in a shallow pan. Drain two of the reserved cauliflower steaks and fry until golden.
7. Carefully turn and cook the other side until lightly crisp around the edges.

To assemble the dish:

1. Divide the cauliflower purée between two plates.
2. Place the fried cauliflower steaks on top of the purée.
3. Sprinkle the prepared breadcrumbs and seeds over the cauliflower steaks. You could also add edible flowers or pea shoots for extra garnish.
4. Serve immediately.

Chef's Tip:

Boost the protein in this  dish by putting a tablespoon of neutral, unsweetened protein powder ( like soy or pea ) into the purée with an extra dash of water.

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