Cauliflower Steaks with Fejoa Chutney and Kumara Mash

Ingredients for 2

FOR THE CAULIFLOWER STEAKS

• 2 cauliflower steaks
• 4 tbsp extra virgin olive oil
• salt and pepper

FOR THE MASH

• 500 grams kumara peeled and cubed
• 2 tbsp non-dairy butter or extra virgin olive oil
• salt and pepper

TO SERVE

• Fejoa chutney (recipe to come) or a pesto would also work

INSTRUCTIONS

1. Pre-heat your oven to 220 C & bring a pan of water to the boil.
2. Starting with the middle part of the cauliflower (as it’s the largest), cut the cauliflower into two 1-inch steaks.
3. Rub both sides of the steaks with the olive oil and season well.
4. Place them on to a baking tray and roast for 10 minutes or until the edges start to turn brown, flip them over and roast for another 20 minutes.
5. Add the cubes of kumara to boiling water and a large pinch of salt.
6. Boil the kumara for 10 minutes or until it’s tender.
7. Drain kumara well and place the colander over the empty (but still hot) saucepan to let them steam dry.
8. Once they are dry, return them to the pan and add the non-dairy butter or olive oil.
9. Mash until smooth and creamy and all of the butter has melted into the mash.
10. Season well.
11. You are now ready to serve & enjoy!