Cauliflower Steak with Mushrooms and Anchovy Butter
Experience cauliflower like never before! Especially when paired with mushrooms and anchovy butter, it becomes a perfect match. Topped with pecans, this dish is 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 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 plastic wrap and roll it into a neat, thick log. Let it firm up in the refrigerator.
Spread the potatoes out on a baking sheet lined with parchment 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 per side until tender, turning them regularly. Halfway through the cooking time, add the mushrooms.
Take the anchovy butter out of the fridge and slice it into rounds. Serve each cauliflower steak with a slice of anchovy butter, accompanied by the roasted potatoes, sautéed mushrooms, and pecans.