Salt & Pepper Mix

Cauliflower steaks with sweet potato purée and salsa verde

Roasted cauliflower steaks crowned with vibrant salsa verde, nestled atop silky sweet-potato purée—an elegant harmony of creaminess, freshness and subtle bite.

Main course

4 Servings

Ingredients

1 cauliflower

1 kg sweet potatoes

50 grams unsalted butter

15 grams fresh mint

15 grams fresh parsley

15 grams fresh coriander

15 grams fresh basil

5 tablespoons olive oil

½ lemon

2 tablespoons capers

Salt/Peper (JOZO salt & pepper mix)

Instructions

Wash and dry the sweet potatoes. Cut them in half and coat with olive oil. Place them cut-side down on a baking sheet lined with parchment paper. Roast in the oven at 220°C (430°F) for 25 minutes until soft. Let cool.

Remove mint leaves from stems and place in a food processor or mortar. Roughly chop the parsley, coriander, and basil, then add them in. Add olive oil, lemon juice, and capers. Blend or pound into a coarse salsa. Season with salt and pepper.

Rinse the cauliflower under running water. Remove green leaves and cut into 3 cm thick slices. Place on a parchment-lined baking tray, drizzle with olive oil, salt, and pepper. Roast in the oven at 220°C (430°F) for 20–30 minutes until golden and cooked through.

Scoop the flesh from the sweet potatoes and mash with the butter, a generous pinch of salt, and pepper until smooth.

Spoon some purée onto a plate, place the cauliflower steaks on top, and drizzle with salsa verde.

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