To make the receipt vegan swap the butter for a dairy free alternative and swap the Greek yogurt for coconut yogurt.
Feeds 4 people
2 large cauliflowers
2 tsp harissa paste
2 tsp ras al hanout paste
1 bulb garlic
Good handful chopped coriander
2 lemons - zest and juice
500ml vegetable stock
Block unsalted butter
2 large shallots diced
500g Seasonal greens, we like to use cavalo nero
200g Greek yoghurt
100g toasted flaked almonds
Begin by cutting four steaks out of the cauliflower. Do this by cutting the cauliflower directly down the middle. Then cut off the curved edges leavening a steak about 1- 2 inch thick. (The reason we cut from the middle is this is where the core is, so the steak will stay whole while cooking).
Place the cauliflower trim in a sauce pan and leave to one side.
In a small bowl mix together the harissa, ras al hanout, half of the coriander, 3 crushed cloves of garlic, zest and juice of 1 lemon and a good pinch of salt and pepper.
Spread this all over the steaks and give it a good rub in with your hands. Allow to marinate until cooking, this can be done the day before.
For the puree, add a knob of butter to the pan with the cauliflower trim and gently fry the trim until it starts to lightly colour.
Add the vegetable stock and cream and bring to the boil. Simmer until the cauliflower is tender.
Drain the cauliflower and keep the liquid in a jug.
Put the cauliflower in a food processor and blitz until smooth. Add any of the additional liquid to help with the consistency, this can now be left in a small pan to be reheated once needed.
For the garlic and shallot butter, take ½ a block of butter, mix with the diced shallot and 3 cloves of grated garlic, and a good pinch of salt and pepper.
To prepare the cavolo nero, remove the centre by holding it in one hand and pulling the leaves off with the other.
To make the yoghurt, mix with the rest of the coriander and the zest and juice of 1 lemon, salt and pepper to taste.
Cut the pomegranate in half and with a rolling pin, bash the outer side of the fruit to release the seeds and place in a bowl until needed, be careful to pick any white bits out as these are from the core of the fruit and not nice to eat.
To cook the steaks, warm 2 tbsp of rapeseed oil in a large frying pan, place the 4 steaks in the pan and fry until golden brown. Flip the steaks and add the rest of the butter. With a large spoon, baste the steaks with the butter, turn the hob down and keep basting for a further 5 minutes.
With a knife check the steak is cooked, if not pop in the oven on 180 for 5 minute to finish cooking.
While the steak is cooking, warm the puree.
Gently melt the garlic and shallot butter and add the cavolo nero to the butter, fry gently until tender.
Place a spoonful of puree in the middle of each plate and in a circular motion spread the puree out, place a good handful of cavolo nero in the middle of the puree and place the steak on top, dollop a good spoonful of yoghurt and sprinkle with the pomegranate seeds and toasted almonds. Enjoy!!!