One of James’ signature dishes – Wood-grilled Cabbage and Chestnut Butter!

This is one of my signature dishes and it works a treat in the pizza oven. The kale chimichurri offers something earthy and metallic to go with the cruciferous cauliflower roasted in nutty brown butter.

Method

  1. Preheat your oven to 300-350˚C. Move your fire to one side and in a cast iron skillet melt your butter for 1 min.
  2. Trim two large steaks from the core of your cauliflower and keep the remaining florets for a pizza oven cauliflower cheese or cauli rice later.
  3. Add cauliflower steaks into the bubbling butter and cook for 4-5 mins on each side along with some leaves.
  4. Make a salsa by blitzing all the kale, garlic and coriander in a food processor with chilli, oil and lime. Add in the chopped shallot and season to taste.

This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.

Ingredients

  • X2 6 oz cauli steaks
  • 100g salted butter
  • For the kale chimichurri
  • 100g kale, blanched
  • 2 cloves of garlic, finely diced
  • 2 tbsp chopped coriander
  • ½ shallot, finely sliced
  • 1 tbsp diced red chilli
  • Juice and zest of 1 lime
  • 2 tbsp olive oil
James Strawbridge