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Week 35 - Piri Piri cauliflower steaks with fondant potatoes

Updated: Feb 19, 2021

Thick roasted steaks with a tasty marinade and crunchy cheesy topping, served with gloriously rich fondant potatoes.


1 fresh medium cauliflower

2 red onions or 4 banana shallots

150g strong cheddar (or goats cheese if you don't like cheddar)

100g Panko breadcrumbs

8 medium Maris Pipers (2 per person)

Green vegetable of your choice (side dish)

Herbs and spices: Piri Piri seasoning (OR smoked paprika and mixed dried green herbs), 6 fresh garlic cloves, fresh parsley, nice quality stock (like Knorr stock pot), chilli flakes


Big handful of walnuts/pine nuts


Selection of our roasted cauli steak & fondant potatoes prepared by the foodies in this week's class


Oven on 180° (fan) · boil kettle and make 200ml of stock · peel potatoes · peel 6 cloves of whole garlic (mince 1 clove)

Ideally, find a pan that can go on the hob AND in the oven otherwise use a frying pan and then decant to an oven proof dish.

Heat a couple of glugs of olive oil into your pan on a medium-high heat while you chop the ends of your potatoes.


  • Put the ends in a little oven pan and cover with olive oil and spices/herbs of your choice; pop in the oven and then have them for a quick lunch tomorrow

  • You want all the potatoes to be about the same thickness so cut in half any big ones

  • Turn the heat down if potatoes start to go too dark

Fry your potatoes on each cut side for 4-5 mins each.

While you're doing this, make the dressing for the cauliflower by mixing:

  • 6tbsp olive oil

  • 3tsp Piri Piri seasoning

  • 1 minced garlic clove

  • Chilli flakes (optional)

Set dressing aside.

Pull off the leaves of your cauliflower (leave the stalk) and put then into an oven dish along with your halved banana shallots and some olive oil drizzled over.

Your potatoes should be nice and browned on both sides now so throw in a big chunk of butter (as much as your heart can handle) and the 5 cloves of garlic. Baste your potatoes then add in 200ml of stock and put into the oven.

Every 10 minutes, baste the potatoes until a knife can glide easily into the middle (about 30-40 mins depending on your oven)

Return to your cauliflower while the fondants are cooking. Cut your cauliflower into neat 'steaks' with a sharp knife and a firm hand.

Don't worry if you end up with florets, this takes practice and luck that you've got a good cauliflower!

Lay on top of the leaves and the onions, drizzle the dressing on and rub into the little tree bits.

Great job from @andybristow111

Grate some cheese over the tops of the cauliflower, top with panko breadcrumbs, sprinkle nuts on top and a dash of olive oil for good measure.

Then put into the oven. Check after 20 mins - the steaks will be done when a knife can go through the stalk with just a little resistance. You may need longer depending on how thick you cut the cauli.

Put on your choice of green vegetables to time with the end of the cooking.


Top everything with fresh parsley, put the potato gravy in a little jug.

Picture from Chef Terry - yum yum

Join us for a future Tuesday cooking class or view all past recipes.

Tag us on Instagram if you use any of these recipes and we'll add you to our story! @cookwithkelly

Cover picture courtesy of @vanda89vandi

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