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A delicious, healthy cauliflower dish that makes for a light vegan main course or a side dish in a larger meal
Begin by removing the tough leaves of the cauliflower. Trim the base. Start in the centre of the cauliflower, slice 2 thick slices and place them on a tray and drizzle with olive oil then sprinkle with the cumin. Season well.
Place a large, heavy-based frying on the hob on a medium-high heat and put the steaks in the pan. Brown for several minutes on one side, then flip over and place in the oven on 180°C to finish cooking for 15-20 minutes.
To make the salsa, finely chop the parsley with the capers. Mince the garlic and place into a bowl and add 40ml extra virgin olive oil and the zest of half a lemon. Season with a little salt and pepper.
Place the cauliflower on the plates, randomly dollop with the salsa, sprinkle with a few capers and Mild Chilli seeds. Serve with a seasonal salad.
Begin by removing the tough leaves of the cauliflower. Trim the base. Start in the centre of the cauliflower, slice 2 thick slices and place them on a tray and drizzle with olive oil then sprinkle with the cumin. Season well.
Place a large, heavy-based frying on the hob on a medium-high heat and put the steaks in the pan. Brown for several minutes on one side, then flip over and place in the oven on 180°C to finish cooking for 15-20 minutes.
To make the salsa, finely chop the parsley with the capers. Mince the garlic and place into a bowl and add 40ml extra virgin olive oil and the zest of half a lemon. Season with a little salt and pepper.
Place the cauliflower on the plates, randomly dollop with the salsa, sprinkle with a few capers and Mild Chilli seeds. Serve with a seasonal salad.
45-45 minutes
Serves 4
