The silky mouthfeel of Falanghina is a wonderful addition to the textural contrast of the cauliflower steak and puree. Its floral, gently honeyed bouquet underscores the citrus, sage, and anise flavors of the dish.
Preheat oven to 180°C/350°F. Zest half the tangerines. Finely slice sage. Remove leaves from cauliflower and cut two thumb-thick steaks from the middle and set aside. Roughly chop remaining cauliflower.
Juice all the tangerines and add reserved zest to juice.
Add chopped cauliflower, rice milk, and cloves to a small saucepan. Salt to taste. Cook for approx. 15 min. until cauliflower is soft. Remove cloves and puree until smooth with a hand blender. Stir in olive oil and keep warm.
In the meantime, heat some vegetable oil in a large ovenproof frying pan. Fry cauliflower steaks over medium heat for approx. 4 - 6 min. on each side until nicely browned. Sprinkle with sage and anise.
Transfer cauliflower steaks to preheated oven and bake at 180°C/350°F for approx. 15 – 20 min.
Serve cauliflower steaks on a bed of cauliflower puree. Drizzle tangerine juice over cauliflower steaks. Salt to taste and enjoy!