Steamed cauliflower steak with brown butter and whipped feta

Steamed cauliflower steak with brown butter and whipped feta celebrates cauliflower in a simple, elegant way. The creamy whipped feta contrasts beautifully with nutty brown butter and crisp fried cauliflower leaves, creating a dish that is both luxurious and inviting.

By Matt Tebbutt
From Saturday Kitchen

Ingredients

• 2 thick cauliflower steaks, around 2cm/1in thick, cut from a whole cauliflower
• 100g/3½oz self-raising flour
• 150ml/5fl oz sparkling water
• 6 cauliflower leaves
• 150g/5½oz feta cheese
• 60g/2¼oz crème fraîche
• 100ml/3½fl oz double cream
• 50g/1¾oz unsalted butter
• 1 tbsp fresh chives, finely chopped
• 3 tbsp olive oil
• 1 tbsp sherry vinegar
• 1 tbsp baby capers
• 1 tbsp golden raisins, soaked in warm water for 5 minutes
• Salt and freshly ground black pepper to taste

Method

1. Steam cauliflower steaks for about 5 minutes until tender but still holding their shape.
2. Preheat deep fat fryer to 180°C. Handle hot oil carefully and do not leave unattended.
3. Make batter by mixing self-raising flour and sparkling water until loose consistency forms.
4. Dip cauliflower leaves first into flour, then into the batter.
5. Fry the leaves in hot oil until crisp and golden, about 2 minutes. Remove and drain on kitchen paper.
6. Whip feta by blending feta cheese and crème fraîche until smooth. Season with salt and pepper and set aside.
7. Create brown butter by gently heating the butter in a saucepan until browned and nutty, then stir in fresh chives.
8. Mix vinaigrette ingredients together: olive oil, sherry vinegar, capers, soaked raisins, salt, and black pepper. Adjust seasoning to taste.
9. To serve, place steamed cauliflower steaks on plates. Spoon over warm brown butter and chives, drizzle with vinaigrette, add whipped feta and top with crispy fried leaves.

Suggested Wine Pairing

• Majestic: Domaine Bousquet Chardonnay – A crisp, unoaked white with bright citrus and mineral notes that enhance the nutty brown butter and creamy feta flavours.
• Tesco: Tesco Finest Sauvignon Blanc – Offers tropical fruit flavours and refreshing acidity to balance the rich sauce and vinaigrette.
• Sainsbury’s: Taste the Difference Grüner Veltliner – A fresh white wine with peppery and lemony undertones that echo the chives and vinaigrette’s sharpness.

What can you serve with this

1. Simple leaf salad – A fresh, crunchy salad balances the richness of the dish.
2. Roasted new potatoes – Crispy and lightly seasoned, perfect alongside the creamy cauliflower.
3. Garlic and herb bread – Soft and aromatic bread adds texture and complements the butter and feta.

FAQs for Steamed cauliflower steak with brown butter and whipped feta

• Can I use regular flour instead of self-raising? – Yes, add a pinch of baking powder for a lighter batter.
• How can I make this dish vegan? – Substitute feta with plant-based cheese and use vegan butter.
• Is it safe to fry cauliflower leaves? – Yes, ensure the oil temperature is controlled for safety and crisp texture.
• How do I store leftovers? – Refrigerate in an airtight container and consume within 2 days.
• Can I prepare components ahead? – Whipped feta and vinaigrette can be made a day ahead and refrigerated.

Nutri-score Health Check

Steamed cauliflower steak with brown butter and whipped feta scores a Nutri-score of B. This balance reflects nutrient-rich cauliflower and feta with the indulgence of butter and cream. The score is based on ingredient analysis and is a guide only.

Positive Factors

• Cauliflower – High in fibre and vitamins
• Feta cheese – Good source of protein and calcium
• Chives – Adds flavour with no calories

Negative Factors

• Butter – Adds saturated fat and calories
• Double cream – Contributes to fat content
• Frying oil – Increases calories from frying leaves