Left Continue shopping
Your Order

You have no items in your cart

It all starts with a hamper...
From £13.00
Show options
From £6.00
Show options
Recipe: Roasted steak cauliflower with cauliflower garlic butter puree

The first feature I ever did on Love Adorned was an interview conducted in-person via my friend Brooke who happened to be visiting NYC. She was nice enough to scope out the store for me while I wished it was actually me visiting.


 Steak Ingredients 

  • 1 head cauliflower
  • 3 cloves garlic
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper
  • 1 handful parsley leaves

Puree ingredients 

  • 1 large head cauliflower
  • 4 Garlic cloves, finely diced and sauté
  • 1 Herbs, Fresh
  • 2 tablespoons plant based butter, plus more
  • Salt and freshly ground pe


1. Preheat the oven to 200°c
2. Line your baking tray with parchment or foil.
3. For the cauliflower steak divide your cauliflower into three or four slices (depending on the size of your cauliflower).
4. Place each cauliflower slice onto your prepared pan and drizzle with the olive oil over each piece. Season your cauliflower with salt and pepper, fresh parsley and your garlic. Make sure to rub your seasoning evenly on both sides of the cauliflower slices.
5.Transfer your tray to the oven and roast until golden brown and tender, 25 to 30 minutes.
6. Whilst your slices bake in the oven core and finely chop the other cauliflower house for your puree. 

7. In a large pot over medium-high heat, melt 2 tablespoons butter. Add the cauliflower and sauté until nearly tender, around 7 minutes. Add 1½ cups water and season with salt. Cover the pot and cook until very soft, 12 to 15 minutes.
8. Use a potato masher to mash until creamy. Season to taste with salt and pepper. (If you would like a more smoother consistency place your mash into a blender with a teaspoon of Oliver oil and blend).
9. Spoon the cauliflower mash or pureee onto plates, add pats of butter
10. Transfer the roasted cauliflower steaks onto the plates. Sprinkle with the parsley, grind with pepper, and serve warm