Cauliflower Steak with Mushrooms and Anchovy Butter
Experience cauliflower like never before! When paired with mushrooms, anchovy butter, and topped with pecans it becomes a perfect dish, made for true food lovers. Try something new and give the Fish Tales cauliflower steak with anchovy butter a go!
Store any leftover anchovy butter in the fridge for up to 2-3 days. Delicious on a baguette!
Preheat the oven to 180°C.
Blend the anchovy fillets with the butter in a food processor until you get a thick mixture. Scoop the mixture onto clingfilm and roll it into a neat, thick log. Let it firm up in the fridge.
Spread the potatoes out on a baking tray lined with baking paper, drizzle with olive oil, and rub in a clove of pressed garlic with your hands. Season with salt and pepper, then scatter the rosemary sprigs on top. Roast the potatoes in the oven for 30-35 minutes until golden brown and tender.
Meanwhile, cut two large, flat "steaks" from the center of the cauliflower. Rub both sides with garlic and sprinkle with nutmeg, salt, and pepper.
Melt a knob of butter in a frying pan over medium heat and cook the cauliflower steaks for about 5 minutes each side, turning the regularly, until tender . Halfway through cooking, add the mushrooms.
Take the anchovy butter out of the fridge and slice it into disks. Serve each cauliflower steak with a slice of anchovy butter, accompanied by the roasted potatoes, sautéed mushrooms, and pecans.
