Crispy cauliflower steaks with saffron escabeche

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Serves 4

For the cauliflower steaks

1 large onion
2 cloves garlic
1 large pinch saffron threads
40g raisins
3 tbsp sherry vinegar
1 tbsp soft brown sugar
30g pine nuts
1 handful parsley leaves

And for the rest of the week …

Step 1
Heat the oven to 220C (200C fan)/425F/gas 7 and line a baking tray with greased baking paper.

Step 2
Cut four 1cm-thick steaks from each cauliflower through the stem – depending on its size, you should be able to get two to three such steaks out of one cauliflower.

Step 3
Keep the rest for another dish, along with the leaves, if they are looking perky – they are delicious seasoned and roasted until crisp.

Step 4
Put the beaten eggs, flour and polenta on three separate plates, with a fourth plate alongside.

Step 5
Dip the cauliflower steaks one by one first in the flour, then in the egg and finally the polenta, and put on the empty plate.

Step 6
Warm two tablespoons of oil in a large frying pan on a medium-high heat.

Step 7
Fry the steaks in batches for two minutes on each side, until light golden, then transfer to the baking tray.

Step 8
Once all the steaks are browned, transfer the tray to the oven and roast for 15 minutes, until golden and tender.

Step 9
Meanwhile, warm three tablespoons of oil in a medium pan and add the onion and garlic.

Step 10
Cook gently for eight to 10 minutes, then add the saffron, season generously and cook for three to four minutes more, until the onions are soft and fragrant.

Step 11
Drain the raisins and add to the pan with the chopped florets, vinegar, sugar and 100ml water.

Step 12
Simmer for five minutes, until the liquid evaporates, then take off the heat, stir in the pine nuts and adjust the seasoning to taste.

Step 13
Sprinkle the cauliflower steaks with a little sea salt, top with scoops of the escabeche and scatter over the parsley.

Step 14
Drizzle with olive oil and serve with a green salad.