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For the roast cauliflower:

For topping:

A colourful plant-based dish suitable for your vegetarian or flexitarian diners. Roasted cauliflower steaks topped with a delicious cauliflower puree and hollandaise sauce.



  1. For the roast cauliflower:

    1. Soak the cauliflower heads in salt water for 10 min, pat dry and gently cut into about 1.5 cm thick steaks. 
    2. Save all the cauliflower trimmings and stems, steam and puree for the cauliflower Hollandaise sauce. 
    3. Pre-heat the oven to 180° C. Place cauliflower steaks onto a lined roasting tray. 
    4. Mix together olive oil, crushed garlic, Robertsons Steak & Chops Spice and Robertson All Purpose Seasoning and brush over cauliflower steaks.
  2. For topping:

    1. In a bowl mix all the ingredients together and place on a lined baking tray. 
    2. Roast off the cauliflower steaks and butternut chickpeas topping, about 15 to 20 min. 
    3. Add the Knorr Professional Hollandaise Sauce to the cauliflower puree, taste for seasoning. 
    4. Assemble all the ingredients and plate
  3. Chefs Tip:

    1. Cut the cauliflower evenly to allow for even cooking. 
    2. Leave the cauliflower core on to hold pieces together. 
    3. Try the roast cauliflower florets for salads, soups, or top pasta dishes.