Cauliflower steak with curry mayonnaise and potato cutters

For the curry mayonnaise, purée all ingredients, except the oil, in a blender and let it spin briefly. Add the oil drop by drop, until a kind of thick mayonnaise is formed.

Spoon into a container and leave covered in the refrigerator for 1 night. Strain the next day through a fine sieve and scoop into one.

For the sauce of cauliflower leaves, wash the green of the cauliflower well and cut into coarse pieces.

Puree all ingredients in a blender until the cauliflower leaf is as fine as possible. Sieve the sauce and keep covered in the refrigerator.

For the potato cutters, cut the potatoes into very small cubes. Wash them well and rinse as much starch from the potatoes as possible. Dab the cubes well.

Fry the potato cubes at 160ºC until the cubes are no longer bubbling and golden brown. Drain on kitchen paper and sprinkle with salt.

Preheat the slices of cauliflower in the oven, or grill them in a grill pan or on the barbecue.

Serve with curry mayonnaise tarts, cauliflower leaf sauce and potato fryers.