2 heads of cauliflower
100g flaked almonds
50g dukkah spice
Splash of white wine vinegar
Splash of olive oil
Salt and pepper to season
1. Preheat your oven to 180°C.
2. Wash the cauliflowers, then put one whole head of cauliflower in the oven, make sure to dress with oil and season. Roast until the leaves are crispy and the cauliflower golden.
3. Toast the flaked almond for 3-4 mins until golden and set aside.
4. Take the second cauliflower and remove the leaves and stem. Keep the leaves to one side.
5. Blanch the stem in boiling salted water for 2-3 minutes, then place in iced water. Once cooled, slice down into bite sized pieces.
6. Next finely shred the cauliflower leaves and set aside.
7. Slice through the middle of the second cauliflower, so that you create a 'steak' (you should get two decent 'steaks' out of one cauliflower)
8. Blanch the cauliflower steaks in salted boiling water for 3-4 mins then place in iced water.
9. Put 2 tbsp of oil into a pan on a medium heat and then caramelise the 'steaks' in a pan on both sides and season well. Take the 'steaks' out of the pan, cut in half and allow to cool.
10. In a blender blitz the remaining cauliflower (the leaves and stem) to make a ‘cous cous’.
11. Once the whole roasted cauliflower is cool, roughly chop it all up, leaf, stem and floret.
12. Combine the roughly chopped roasted cauliflower with the cauliflower ‘couscous’ and the 'steak' with the super seed dukkah in a bowl.
13. Season with the salt, pepper, oil and vinegar.
14. Warm through in a pan before serving.
15. To serve, place all the components onto a plate and top with the flaked almonds.