Cauliflower Steak with Silky Pea Purée and Hazelnuts

Ingredients by component

Cauliflower steak

• 1600 g cauliflower (two small heads)
• 25 ml olive oil
• 3 g salt
• 2 g smoked paprika

Pea purée

• 350 g frozen peas
• 100 ml unsweetened oat milk
• 15 ml olive oil
• 10 ml lemon juice
• 2 g salt

Hazelnut crumb

• 40 g hazelnuts
• 20 g breadcrumbs
• 10 ml olive oil
• 1 g salt

Parsley oil

• 30 g parsley leaves
• 50 ml olive oil
• 1 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Cauliflower steak: Cut four 3 cm steaks from the centres of two cauliflower heads; save loose florets for another dish. Rub the steaks with oil, salt and paprika.
3. Cauliflower steak: Roast on baking paper at 210°C for 30–35 minutes, turning carefully after 20 minutes. The core should be tender and the surface golden.
4. Pea purée: Add frozen peas to boiling water and cook for 4 minutes until tender, then drain well.
5. Pea purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.
6. Pea purée: Keep warm in a covered bowl over barely simmering water and stir before serving.
7. Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.
8. Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.
9. Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.
10. Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.
11. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.