Cauliflower and Steak Recipe:
Ingredients:
*Half a lemon (seeded).
*Four tablespoons of unsalted butter (room temperature).
*Two teaspoons of thyme leaves.
*Half a teaspoon of finely grated lemon zest.
*Salt and freshly ground pepper.
*One medium head of cauliflower, cut into florets.
*Four tablespoons of olive oil.
*One grated clove of garlic.
*Two tablespoons of fresh lemon juice.
*Two tablespoons of toasted and chopped sesame seeds.
*500 grams of steak (your choice of fillet or rump).
*A quarter cup of chopped parsley.
Preparation:
Finely chop the lemon, butter, thyme, and lemon zest on a cutting board, mashing into a smooth paste. Transfer to a small bowl; season with salt and pepper.
*Note: Preserved lemon butter (above) can be made three days ahead of time, just make sure to cover it up and place it in the fridge.
Preheat the oven to 220 degrees Celsius. Toss cauliflower and add the two tablespoons of oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally until cauliflower is golden brown and edges are crisp, this should take around 30–35 minutes.
Meanwhile, combine garlic, lemon juice, sesame seeds, and one tablespoon of oil in a small bowl and set it aside.
Heat the remaining one tablespoon of oil in a large skillet over a medium-high heat. Season steak with salt and pepper and cook to the desired point (about five to six minutes per side for medium). Transfer steaks to a cutting board and top with preserved lemon butter; let it rest at least five minutes before slicing.
Drizzle sesame seed mixture over cauliflower, scatter parsley over and toss to combine. Serve steaks with cauliflower and any remaining preserved lemon butter alongside.
*Recipe by Chris Morocco (edited).
