Black Garlic in the Press once more!

This delicious recipe featured in “The Telegraph”

Young cauliflower, black garlic and English ‘feta’

The beauty of the cauliflower ‘tree of life’ presentation makes this the ultimate dinner-party showstopper. Picking the lemon-thyme leaves is a slow, meticulous job, but can be done while the pan of water comes up to a simmer.




  • 3 small cauliflowers (mini ones are ideal)
  • 150g ready-peeled black garlic (available from delis 
or online)
  • 50g feta-style cheese, ideally English, such as Kupros Dairy’s London Fettle
  • 40g lemon thyme (a small bunch), leaves picked
  • smoked rapeseed oil, to finish


  1. Remove all the outer leaves from the cauliflowers and set aside for the black-garlic purée.
  2. Turn a cauliflower head upside down and slice directly downwards to halve it through the centre of the stalk. Make a parallel cut about 2.5cm from the centre and slice through to release a beautiful ‘tree of life’ ‘steak’. Do the same with the other half of the cauliflower. 
You will get two steaks from one head. Repeat with the 
rest of the cauliflowers. Keep the cauliflower trimmings 
for the purée, and for future salads, soups or curries. Set 
the steaks aside.
  3. To make the black-garlic purée, gather 300g of the cauliflower leaves and trimmings and boil or steam them until they are nice and soft. Remove with a slotted spoon and add to a blender with the black garlic.
  4. Blend until super smooth, adding about 80ml water, bit 
by bit, to make a purée that’s nice and thick. Depending on how watery the cauliflower is you may need a touch more or less water.
  5. Slice the cheese into strips 
as thick as a pound coin.
  6. When you are ready to serve, bring a large pan of salted water to a simmer. Drop in the cauliflower steaks and simmer for 1-2 minutes, or until tender. Drain and set aside.
  7. Meanwhile, spoon the black-garlic purée into warm shallow bowls (I allow one tablespoon per serving). Spread into a 
circle slightly wider than a cauliflower steak. Scatter the feta over the top of the purée and sprinkle the lemon-thyme leaves around the edges. Drizzle a generous amount of smoked rapeseed oil over each dish. Place two or three cauliflower steaks in the centre of each dish, adding a bit of rock salt 
to lightly season.

Photo credit Benjamin McMahon.