Cauliflower Steaks With Swede Mash

1 large cauliflower head with leaves and all
1 tbsp of Dijon mustard
1 tbsp of turmeric olive oil, for frying
Salt and freshly cracked black pepper

For the mash
1 medium-sized swede, peeled and diced cauliflower leaves, chopped (from above)
1-2 tbsp of coconut milk
Salt and freshly cracked black pepper

Preheat the oven to 180°C. Remove the outer leaves of the cauliflower and save for later. Cut off the bottom stem to create a flat base so you can stand the cauliflower on the cutting board. Use a large knife to cut the cauliflower head into 2-4 steaks. Save any small bits for frying.

In a small bowl, stir together the turmeric, mustard, salt and pepper. Brush each side of the cauliflower steaks with the mixture. Heat a large frying pan and place the cauliflower steaks flat-side down. Fry until nice and brown, about 5 minutes on each side. Once charred, place the steaks onto a non-stick baking sheet and bake in the oven for another 20 minutes. While the steaks are cooking, make the mash.

To make the mash, boil the swede in a large saucepan of water for about 10-15 minutes until soft, then drain. In a heated pan, fry a handful of cauliflower leave in a dash of olive oil until crisp, season with salt and pepper, and set aside. Add the boiled swede to a blender with the coconut milk and cauliflower leaves and blitz until you get a beautifully coloured orange mash. Add salt and pepper to taste and stir through.

Serve a generous dollop of mash, and top it off with a cauliflower steak.

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