Cauliflower steak with Black Bomber cheddar, bacon and pickled walnuts

PT2H

Share recipe

Ingredients

Metric

Imperial

Cauliflower

Pickled walnut purée

Cheese sauce

To serve

1
Begin by making the purée. Caramelise the smoked bacon in a small saucepan until crisp, then strain off a little of the rendered fat. Add the UHT cream, bring to a simmer, then set aside to infuse
2
Meanwhile, heat a little olive oil and the butter in a frying pan over a low heat. Add the onions, season well, then stir to ensure everything is coated in fat. Cover the pan and cook for 20 minutes until the onions have completely collapsed and most of the water has evaporated
  • olive oil
  • 1 knob of butter
  • 350g of onion, finely sliced
  • sea salt
3
Add the garlic, thyme and bay leaf to the onions and cook until everything is golden. Drain off most of the fat, deglaze the pan with a splash of sherry vinegar, then add the pickled walnut and bacon-infused cream. Mix well, blitz until smooth, then taste for seasoning and set aside to reheat later
4
For the cheese sauce, make a bechamel – melt the butter in a saucepan and, once foaming, whisk in the flour and cook out for a few more minutes. Season with the salt and pepper, then gradually whisk in the whole milk, ensuring there are no lumps. Bring to a simmer and thicken the sauce slightly, then add the grated cheddar and whisk until melted
5
Add the mustards and crème fraiche, then whisk or blitz with a stick blender until completely smooth (you may need a little extra milk if it feels too thick). Taste for seasoning, then pass through a fine sieve. At this point, you can either keep things simple by serving this as a sauce, or if you have one, place the sauce into an espuma gun and charge with 2 gas canisters. Either way, keep the sauce warm until ready to serve
6
Cut the cauliflower into 4 large steaks – around 2 inches thick – and season well. Steam the cauliflower steaks either in a vacuum bag or large steamer until tender (around 20 minutes). Once tender, fry the steaks in the olive oil on both sides until golden brown
7
When ready to serve, fry the bacon lardons or pancetta until crispy, then keep warm. Gently reheat the purée and cheese sauce if needed, and fry the black mustard seeds in the vegetable oil until they pop and lightly season
8
To serve, place a cauliflower steak on each plate. Pipe dots of the purée around it, along with the cheese sauce (or foam, if using an espuma gun). Garnish with the black mustard seeds, mustard cress, fried bacon and diced pickled walnut, then sprinkle with espelette pepper
Share recipe