Cajun Cauliflower Alfredo

Preheat the oven to 180°C fan / 400°F and line a baking tray with baking paper.

Slice the cauliflower head down the middle, then slice a 1cm (0.4”) thick steak from each half of the head so you’re left with two cauliflower steaks. Put the remaining pieces of cauliflower to one side for later.

Combine the flour, milk, Cajun seasoning and a big pinch of salt in a bowl. The batter should be quite thick so if necessary add a little more flour. Then add the panko breadcrumbs to a separate bowl.

One-by-one, dip the cauliflower steaks into the batter until they’re fully covered, then coat them fully in the breadcrumbs and leave to one side.

Heat a few tablespoons of olive oil in a frying pan on a medium heat. As soon as the oil is hot, add the cauliflower steaks and fry for 2-3 minutes on each side or until the panko is golden brown, then transfer them to the baking tray and wipe the frying pan clean for later.

Break up the remaining pieces of cauliflower from earlier into small florets and weigh them until you have 200g (7oz) of florets. Save any leftover cauliflower for another recipe, then add the florets you weighed to the tray with the steaks and drizzle the florets in olive oil. Bake for 15-20 minutes or until the cauliflower steaks and florets are tender.

When the cauliflower is almost finished baking, start cooking the pasta in salted boiling water until al dente.

When the cauliflower has finished baking, start making the sauce. Leave the cauliflower steaks on the tray and add the baked cauliflower florets to a blender with the silken tofu, nutritional yeast, lemon juice, ground nutmeg, milk and pinches of salt and pepper. Blend until smooth, then pour it into the same frying pan as earlier and heat through for 2-3 minutes. Tip: if this step is taking a while, keep the cauliflower steaks in the oven with the door slightly ajar so they remain hot.

Now use a pair of tongs to transfer the pasta into the pan, adding a few small splashes of pasta water as you go to loosen the sauce.

When you’re ready to plate up, add the creamy pasta to plates or bowls, then slice the cauliflower steaks and add them on top, followed by some chopped parsley and vegan parmesan. Enjoy!