Cauliflower steak on sweet beet purée

METHOD

1. Step 1: Roast the beets (do this first)

   • 2 medium beets
   • 1 tbsp olive oil
   • Salt

   Heat the oven to 200°C. Trim any long beet stems. Wrap the beets in foil with olive oil and a good pinch of salt. Roast until a knife slides in easily, about 45 minutes (larger beets can take longer).

2. Step 2: Prep the cauliflower steaks

   • 1 large cauliflower
   • 2 tbsp olive oil
   • 1 tsp smoked paprika
   • 1/2 tsp ground cumin
   • Garlic powder or 1 garlic clove, crushed
   • Salt
   • Black pepper

   Trim the leaves. Keep the core intact, it holds the “steaks” together. Slice into 3 to 4 steaks, about 4 cm (1 1/2 inches) thick. You will also have loose florets. Save them for roasting alongside, or for another meal. Brush the steaks with olive oil and season both sides with paprika, cumin, garlic, salt, and black pepper.

3. Step 3: Sear hard, then oven-finish

   • 1 tbsp butter (optional)
   • Fresh thyme or rosemary (optional)

   Heat a heavy skillet (cast iron is ideal) over medium-high heat. Sear the cauliflower until deeply golden, 3 to 4 minutes per side. If using, add butter and herbs and baste briefly. Transfer the skillet to the oven and roast until tender, 12 to 15 minutes.

4. Step 4: Blend the beet purée

   • Roasted beets
   • 1 small shallot or 1/2 small onion
   • 1 tbsp balsamic vinegar
   • 1/2 tsp honey or maple syrup
   • Salt
   • Optional: splash of cream, coconut milk, or cashew cream

   When the beets are cool enough to handle, peel them (the skins should slip off easily). Blend beets with shallot, balsamic, sweetener, and a pinch of salt until ultra-smooth. Add a splash of cream if you want it extra silky. Taste and adjust salt, balsamic, and sweetness until it feels balanced.

5. Step 5: Plate

   Spread a generous “pillow” of beet purée on the plate, lay the cauliflower steak on top, and finish with black pepper and a little olive oil. Fresh herbs are great here.