Try Matt Moran's recipe for golden, tender cauliflower steaks and tangy verjuice dressing accompanied by nutty cauliflower cous cous.
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.
Cut cauliflower in half through the stem just off centre then trim a slice through the bigger half 2-3cm thick and set aside.
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).
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.
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.
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