Paddock To Plate

Try Matt Moran's recipe for golden, tender cauliflower steaks and tangy verjuice dressing accompanied by nutty cauliflower cous cous.


  • 1 medium-sized cauliflower, about 1 kg

  • 60 ml (1/4 cup) olive oil

  • Curry powder, to taste

  • 1 tbsp butter

  • 3 tbsp finely chopped chives, chopped

  • Verjuice dressing

  • 2 tbsp verjuice

  • 1 tbsp drained capers in vinegar

  • 1 small handful of golden raisins (sultanas)

  • 1 tbsp olive oil


  • 1.

    To make the verjuice dressing, bring the ingredients to the boil in a small saucepan over medium heat, season to taste then set aside until ready to serve.

  • 2.

    Cut cauliflower in half through the stem just off centre then trim a slice through the bigger half 2-3cm thick and set aside.

  • 3.

    To prepare the couscous shave the outer cauliflower with a peeler, this should give you a couscous like appearance – you’ll need about 1 ½ cups of the cauliflower cous cous (reserve the remaining cauliflower for another use).

  • 4.

    Heat half the oil in a frying pan until hot over high heat, season the cauliflower steak with a couple of pinches of curry powder and a pinch of salt on each side, add to pan, turn heat down to low and cook, turning once until light golden and tender when pierced with the tip of a sharp knife (4-5 minutes each side). Add butter to pan, wait for it to foam up, then baste continuously with the burnt butter for about 1 minute, remove from heat and squeeze lemon over the top just before serving.

  • 5.

    Meanwhile, heat remaining oil in a separate small frying pan over medium heat, add the cauliflower couscous and cook stirring occasionally, until a light golden brown (4-5 minutes), season to taste.6 Spoon the cauliflower couscous onto a serving plate and sprinkle with some of the chopped chives, place cauliflower steak on top and pour the warm dressing over and serve warm, scattered with remaining chives.

  • 6.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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