Veggie - Platter or 123 - use EID: Rode Aardappelen

• Boil plenty of salted water in a saucepan.
• For each person, cut a 2cm thick slice from the middle of the cauliflower. Keep the stem attached so as to keep the cauliflower steak intact, then set aside.
• Cut the rest of the cauliflower into florets and boil for 10 - 12 minutes, then drain and set aside (see Tip).

Tip: the cauliflower should be well-cooked, so as to make a smoother purée. Boil it longer if necessary.

• Heat a drizzle of olive oil in a large frying pan over medium-high heat. 
• Season the cauliflower steak well with salt and pepper and carefully fry for 1 - 3 minutes per side until golden-brown.
• Lower the heat and cover with a lid, then continue cooking for 8 - 10 more minutes, turning halfway.

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.

• In the meantime, finely chop the fresh herbs. Zest the lemon and cut into 6 wedges.
• In a small bowl, mix the fresh herbs with the extra virgin olive oil and lemon zest to taste.
• Add the juice of 1 lemon wedge per person and season with salt and pepper.

• Transfer the boiled cauliflower to a tall container, along with the cream, BBQ rub* and grated cheddar.
• Use an immersion blender to process into a smooth, thick purée.
• Transfer back to the same saucepan and keep warm over a low heat. Season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.