Cauliflower Steak with Sicilian Broccoli Cream

Method

1. Cut the cauliflower into thick steaks (about 2 cm thick). Reserve the rest for other uses.
2. Blanch the cauliflower steaks in boiling salted water until just tender (knife inserts with slight resistance). Drain and set aside.
3. Cut the broccoli into florets and small pieces of stem. Blanch in the same water (after cauliflower) until tender. Drain.
4. Finely chop the parsley.
5. Slice half a red onion thinly. Blanch briefly in the same water to soften. Drain and transfer to a bowl.
6. Season the onion with salt, pepper, a drizzle of olive oil, and a splash of unfiltered apple cider vinegar. Mix and set aside.
7. Blend the cooked broccoli with salt, pepper, and a drizzle of olive oil until smooth but slightly chunky (like hummus). Set aside.
8. Season the cauliflower steaks with curry (or turmeric) and sweet paprika. Rub with a little oil.
9. Heat a pan with a drizzle of oil and add a few garlic cloves (skin on). Sear the cauliflower steaks on both sides until golden brown and crispy.
10. To serve, spread the broccoli cream on a plate, place the cauliflower steak on top, garnish with the marinated onion and the toasted garlic cloves. Drizzle with a little extra oil if desired.