Phil Vickery's cauliflower cheese slices with chilli tomato relish
We’re back on the This Morning allotment where Phil’s treating us to a succulent cauliflower steak, using his amazing homegrown cauliflowers served with a bubbling cheesy Rarebit topping and a tomato and chilli dressing.
Cauliflower Cheese Slices with Chilli Tomato Relish
Serves: 4
Ingredients
1 medium cauliflower1 tsp turmeric powder 1 tsp sweet paprika powder Sprinkle chilli flakes 2 tbsp olive oil Salt and pepper 200g grated Cheddar cheese
For the sauce:300ml milkPinch fresh nutmeg50g butter, soft40g plain flour150g grated extra strong Cheddar cheese 1 tsp English mustardSalt and pepper
For the relish: 6 tbsp olive oil, roughly 1 green pepper, finely chopped 2 cloves garlic, peeled and finely chopped or pasted 3 large ripe tomatoes, chopped1 tsp fresh chopped chilli 2-3 tbsp vinegar - sherry vinegar preferably Salt and pepper 4 tbsp fresh chopped parsley
Method
1. Trim the cauliflower stalk end: leave some young, inner leaves attached. Slice the cauliflower into 4 thick slices vertically.
2. Mix the spices together well, then dust each slice generously, then salt, pepper and oil well.
3. Preheat the oven to 200C/gas 6. Place the slices of cauliflower on a tray and add a dash of water and roast until just cooked but not falling apart. Chill well.
4. Boil the milk in a pan. Mix the flour and butter together and whisk into the simmering milk. Boil until nice and thick, then remove from the heat.
5. Stir the cheese, mustard, nutmeg and salt and pepper into the thick milk mix. Allow to cool, and chill if you can.
6. When ready to serve, place the cauliflower slices on a parchment lined baking tray. Spoon over the thick sauce, not too heavily, then sprinkle with extra cheese. Bake until well browned.
7. While the cauli steaks bake, make the relish: In a bowl mix the pepper, with the garlic, chilli, vinegar, tomatoes, salt, pepper and parsley. Add a little oil. Taste and adjust the seasoning.
8. Serve the bubbling cauli steaks with the relish spooned over.