For the brine:


  1. For the brine:

    • Heat the water the add the bay leave, clove, salt and brown sugar and allow to dissolve.
    • Once dissolved, remove from the heat and add in the KNORR Professional Garlic Puree andthe KNORR Professional Peppercorn Puree and allow to cool completely.
    • Place the cauliflower into a deep dish then pour over the cooled brine then cover and chill over night
  2. To serve:

    • Pre-heat char-grill.
    • Remove the cauliflower from the brine and allow to dry.
    • Cut the cauliflower into steaks then rub with the oil.
    • Place the steaks onto the grill and cook for 2-3 minutes on each side.
    • Remove from the grill and serve.
Chef Inspiration