Ingredients

Method

• a splash of canola or olive oil blend
• butter, for frying
• 2 heads cauliflower, cut into 4–5 cm-thick steaks (save the offcuts for later)
• 1 x 125 g Brie, cut into 4 large pieces
• freshly chopped herbs, for serving (I used dill, coriander, mint and chives)
• a handful sage, fried in butter until crispy, for serving
For the salad:
• a splash of canola or olive oil blend
• a handful cashews, roughly chopped
• 1 x 400 g can chickpeas, drained and rinsed
• 2–3 t Cape Malay curry powder (or to taste)
• sea salt and freshly ground black pepper, to taste
• 1 lemon, zested and juiced
• a handful dried cranberries

Method

Ingredients

1. Preheat the oven to 180°C. Fry the cauliflower steaks in a splash of oil and some butter until golden brown on each side. Place into an ovenproof dish, then top with the Brie. Bake until the cauliflower is tender and the cheese melts, about 10–15 minutes.

2. To make the salad, heat a splash of oil in a pan and toast the nuts, chickpeas and curry powder for a few minutes until warm. Season with salt and pepper. Place the mixture into a bowl, add a splash of oil and the lemon zest and juice. Roughly chop the cauliflower offcuts and place them in the bowl, then add the cranberries and herbs. Combine using a spatula or spoon. To serve, arrange spoonfuls of the salad on top of the Brie-baked cauliflower.

Find the recipe for David Higgs's Hasselback butternut here. 

Find more cauliflower recipes here. 

Photograph: Jan Ras
Production: Bianca Strydom