Remove the stalk and leaves of the cauliflower. Slice it into two halves, right through the centre and the stalk. Cut two thick slices (steaks) from the 2 halves and use the rest of the florets in another recipe.
Wash these two slices well under running water. Soak in heavily salted water for 15 minutes, rinse again. Bring a pot of water to boil. Place the two slices in the boiling water gently and allow to simmer for 3-4 minutes. Refresh in a bowl of cold water and dry thoroughly using a kitchen towel.
Preheat the oven at 190xb0C. Coat the cauliflower steaks with olive oil, season with salt and pepper and roast / bake for 10 minutes. This can also be done in the air fryer, which will be quicker than baking in an oven. Remove when you see browning around the edges.
To prepare sauce, heat the butter in a saucepan. Add the finely chopped onions and sauce for 4-5 minutes on medium flame. Switch off the flame, add the whisky. (Ideally, you’d want to flambe this but it is risky for newbies or in home kitchens to try this out.)
The whisky will start sizzling and the alcohol starts evaporating. Start the flame again, on a low flame, allow this to simmer for 3-4 minutes. Add the stock cube in water and simmer for 3-4 minutes. Add the cream and simmer for another 5 minutes on low flame, until somewhat thick. Season with pepper and a pinch of salt (if required), taste the sauce and decide.
To serve, layer some arugula or wilted spinach or other salad greens in a dish. Place the roasted cauliflower steak on this, top with whisky sauce and cherry tomato halves.
Check out this dessert for 2, for a special Valentine’s dinner: