Flash Glazed Cauliflower Steaks

This is a super quick recipe adapted from Laura Santtini’s Flash Cooking. Her wonderful photography shows a beautiful whole cauliflower ‘steak’ but I simply could not get mine to cut like that without crumbling so I used the large florets from 2 cauliflowers and used the rest in soup. I’m sure the taste is the same!  I also used halloumi instead of feta because I like the salty taste better.

You’ll need

• 1 large cauliflower or 2 smaller ones like I used
• 1 tbsp Harissa Paste. I used Barts
• 2 tbsp olive oil
• Half a pack of halloumi cheese chopped into cubes

To make it

1. Preheat the oven to 180C
2. Slice the cauliflower. If you can’t do this because your cauliflower just crumbles to pieces do what I did and just pick out the good large florets and slice them in two.
3. Mix the harissa paste with 1 tbsp of olive oil and brush this over the cauliflower.
4. Fry the cauliflower off with the rest of the olive oil until it’s golden on both sides and then put them onto a ovenproof dish or baking tray.
5. Brush them with what is left of the harissa paste oil and then bake them for 10 minutes.
6. Take them out of the oven, sprinkle over the  cheese and then bake again until the cheese starts to colour on top.

I had this as a little light supper with the Sumac Roasted Tomatoes from her book, some crusty white bread and red wine. It was the perfect late night supper.