Cauliflower Steak with gratin & salsa verde

Ingredients:

• 4 Aviko One-for-all Gratin
• 1 cauliflower
• 1 bunch of flat-leaf parsley
• 1 tsp green peppercorns
• 1/2 red pepper
• 1 clove of garlic
• 1 shallot
• 1/2 small onion
• 1 red bell pepper
• 7 tbsp extra virgin olive oil
• Fresh horseradish
• 60 g panko
• 40 g butter at room temperature

Method

Preparation: 45 minutes

• Clean the cauliflower and cut 4 thick slices of the cabbage (= steaks).
• For the salsa verde, finely chop the parsley and green peppercorns. Remove the seeds from the red pepper and chop finely.
• Grate the garlic. Chop the shallot and onion finely. Cut the bell pepper into tiny cubes.
• Mix the parsley and peppercorns with the garlic, shallot, onion and half of the pepper. Add 5 tablespoons of olive oil. Season the salsa verde with grated horseradish and salt to taste.
• Brush the cauliflower steaks with the last 2 tablespoons of olive oil. Grill the steaks on the BBQ (or in the grill pan) for 4 minutes per side until golden brown and cooked. Also keep the steaks in the fire for a short time every now and then for a delicious smoky flavour.
• In the meantime, prepare the gratin according to the instructions on the packaging. Mix the panko with the softened butter and sprinkle onto a baking tray. Bake the crumble in the oven until golden brown and crispy.
• Put the cauliflower steaks on 4 plates. Divide the salsa verde and the rest of the bell pepper over it.
• Grate some extra horseradish over it to taste. Add the gratin and sprinkle with the crumble.