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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