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Garlic and Rosemary Escallops of Veal with Cauliflower Mash

These veal escallops, filled with garlic and rosemary and served on creamy cauliflower mash, make an impressive main course by James Martin.

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Make slits in each piece of veal at an angle, in a zig zag pattern. Stuff with slivers of garlic and small sprigs of rosemary. Season with salt and pepper.
Heat a little olive oil in a frying pan until hot and cook the veal escallops for up to 6 minutes on the first side, depending on thickness. Turn over, add the butter and continue to cook for up to a further 6 minutes, basting from time to time with the buttery juices. Set aside to rest.
Meanwhile make the cauliflower mash. Bring a large pan of salted water to the boil and blanch the cauliflower greens for 2-3 minutes. Remove from the boiling water with a slotted spoon.
Add the cauliflower florets to the water and cook until soft. Drain and mash with the cubes of butter and grated cheese. Season with salt and pepper and add the chopped chives just before serving.
Heat through the blanched greens in the veal pan.
Serve spoonfuls of the cauliflower mash with the veal escallops and cooked greens.