In this recipe cauliflower is matched with some of its favourite flavour friends – cheese, salt, herbs – in a coating of crunchy sourdough crumbs. Another friend the winter celeriac, accompanies the cauli in raw salad form. The steak is substantial and tasty enough to serve alone as a hero dish, or part of a table spread.

serves 4

2½ cups fresh sour dough breadcrumbs

1 cup finely grated parmesan

1/3 cup finely chopped flat-leaf parsley

½ teaspoon sea salt

1 large cauliflower, with tightly packed florets

½ cup Tuerong Farm flour (any variety)

2 eggs, lightly beaten

½ cup extra virgin olive oil

600g (medium size) celeriac

1 stalk celery and leaves

¼ cup quality mayonnaise

2 teaspoon Dijon mustard

2 tablespoons finely chopped flat-leaf parlsey

2 tablespoons finely chopped mint or dill leaves

1 lemon, cut into wedges

Pre-heat the oven to 170°C (150°C fan-forced). Line two baking trays with baking paper. Combine the breadcrumbs, parmesan and parsley and salt in a bowl.

Remove any large tough outer leaves from the base of cauliflower. Trim the stem for the cauliflower to sit on base evenly. Cut the cauliflower across in half through the base stem, then cut two 1cm-1.5cm thick slice from each half, to create 4 steaks, making sure the stem is in place to keep ‘steak’ in tact. Keep the left over florets for another use.

Place the flour, eggs and breadcrumb mixture in three separate deep sided plates, wide enough to lay steaks flat. Working with one cauliflower piece at a time, dip into the flour to coat both sides evenly, dusting off excess flour. Then dip both sides into the egg, using a pastry brush, if needed, to coat around the florets, to coat well. Finally coat all sides in the breadcrumb mixtures well all over.  Repeat the crumbing process with the remaining sliced cauliflower.

Heat ¼ cup olive oil in a large non-stick heavy based frying pan over a medium heat.  Add two cauliflower steaks and cook for 2 minutes, or until crisp and golden brown, carefully turn over and cook the other side for another 2 minutes, or until crisp and golden. Transfer to a prepared baking tray. Wipe the frying pan clean with paper towel and add the remaining oil. Repeat cooking step with the remaining cauliflower. Transfer baking trays to the oven and bake for 12-15 minutes or until cooked through. Test the stem end for doneness using point of a knife.

Meanwhile, peel and slice the celeriac into julienne. Combine the mayonaise and mustard in a bowl. Add the celeriac, celery leaves and herbs. Stir to combine and coat the celeriac well.

Serve the crumbed cauliflower, topped with the celeriac mixture and lemon wedges to squeeze.

 Recipe by Fiona Hammond, July 2022