Roasted cauliflower steaks with potato mash and parsley oil

Method

1. 1

   Step 1

   Preheat the oven to 210 °C conventional / 190 °C fan. Remove the cauliflower leaves but keep the stalk intact to hold the slices together. Cut two steaks, about 2.5 cm thick, through the centre of the head. Divide the remaining pieces into large florets.

2. 2

   Step 2

   Arrange the steaks and florets in a single layer on a baking tray lined with baking paper. Brush with a total of 2 tbsp olive oil and sprinkle with half the salt. Roast for 15 minutes, carefully turn with a wide spatula, then roast for another 15–20 minutes. The edges should be golden and the stalk easily pierced with a fork.

3. 3

   Step 3

   Meanwhile, peel the potatoes and cut into evenly sized cubes. Add approximately 1 litre water, enough to just cover them, and the remaining salt. Bring to a gentle boil and cook for 15–20 minutes until completely tender. Reserve 150 ml cooking water before draining.

4. 4

   Step 4

   Let the drained potatoes steam dry for a minute. Mash by hand or pass through a potato ricer. Stir in 1 tsp olive oil, then gradually add 100–150 ml of the reserved hot water until smooth. Avoid a stick blender, which can make the mash gluey.

5. 5

   Step 5

   Mix the chopped parsley with the remaining 2 tsp olive oil. Divide the mash between two plates, add the cauliflower steaks and roasted florets, and drizzle with the parsley oil. Serve immediately.