Steak with Cauliflower Purée

• Boil the cauliflower for 5 - 7 minutes, then drain and set aside, covered.
• Meanwhile, prepare the stock.

Did you know... cauliflower is very nutrient-dense; it contains calcium for strong bones and teeth, vitamin C to boost immunity, potassium for healthy blood pressure and fibre for gut health.

• Melt 1 tbsp butter per person in a frying pan over medium-high heat.
• When the butter is nice and hot, fry the steak with the onion for 1 - 3 minutes per side, or until cooked to your preference (see Tip).
• Remove the steak from the pan and set aside under aluminium foil.

Tip: fry the steak for 1 - 2 minutes per side for rare, 2 - 3 minutes per side for medium rare, and 4 - 5 minutes per side for well done.

• To the onion, add the ketjap and 0.5 tbsp butter per person, then deglaze with the stock.
• Bring to a boil, then allow to reduce over medium-low heat until serving.

• Grate the Parmigiano Reggiano and transfer two thirds to the cauliflower.
• Add the mustard and the rest of the butter.
• Use an immersion blender to process into a smooth purée. Season to taste with salt and pepper (see Tip).

Tip: warm the cauliflower purée over low heat if necessary.