Cauliflower steaks, round greens & lemon balm

Cauliflower steaks, round greens & lemon balm

By
From
Nordic Light
Serves
2 with leftovers
Prep
15 mins
Cooking time
15 mins
Photographer
Simon Bajada

Chargrilling cauliflower is a perfect example of how Nordic chefs are thinking differently about using vegetables. It’s common to see this technique along with whole-roasting used on celeriac and cabbage among other veg – it features on many Nordic menus – and the charred flavour that it imparts on the cauliflower is delicious. Leftovers of this salad are good cold, although the cauliflower can easily be poached in the reserved stock to reheat it if you prefer. Lemon balm has a pleasant citrus flavour similar to verbena, which I love, and acts as a good substitute if the latter proves difficult to find.

Ingredients

Quantity Ingredient
300ml Vegetable stock
125g fresh or frozen peas
125g asparagus, cut into 1 cm pieces
85g broad beans, podded
85g soy beans
1 teaspoon olive oil
2 spring onions, green parts only, cut into 1 cm pieces
100g Fresh cheese, (or ricotta)
1 large handful lemon balm or mint leaves

Cauliflower steaks

Quantity Ingredient
2 dried juniper berries
2 teaspoons salt
800-1000g whole cauliflower, leaves removed
1 teaspoon olive oil

To serve

Quantity Ingredient
Red cabbage chutney, (optional)
Rosehip ketchup, (optional)
Linseed & poppy crisps, (optional)

Method

  1. For the cauliflower steaks, fill a large saucepan with water, add the juniper berries and salt and bring to the boil. Lower the whole cauliflower into the water and boil for 7 minutes, or until a knife easily passes through the florets to the core. Remove from the water and leave to cool (this can take some time).
  2. When cool enough to handle, cut the cauliflower vertically into 2 cm thick steaks. Some of the cauliflower steaks will not hold their shape and will crumble – these can be used in salads.
  3. Preheat a chargrill pan or plate over a high heat, brush the steaks with the olive oil and grill for about 3 minutes on each side until nicely charred. Cover with foil to keep warm and set aside.
  4. Meanwhile, bring the stock to a simmer in a saucepan. Add the peas, asparagus, broad beans and soy beans, cover with a lid and simmer for 4 minutes until the vegetables are warmed through.
  5. Remove the greens from the pan using a slotted spoon, reserving the stock, and transfer to a bowl. Stir through the olive oil and spring onions and season with salt and pepper to taste.
  6. To serve, arrange the cauliflower steaks on a serving plate and top with the greens and cheese. Spoon over a few tablespoons of the warm vegetable stock, then scatter over the lemon balm or mint leaves. Serve with red cabbage chutney or rosehip ketchup, and accompany with crispbreads.
Tags:
simon
bajada
new nordic
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again