1 bunch flat leaf parsley
1 garlic clove
1 ½ tsp of ground cumin
Zest of ½ a lemon
2 tsp of capers, plus a few extra to sprinkle on the finished dish
Munchy seeds Mild Chilli
Begin by removing the tough leaves of the cauliflower. Trim the base. Starting in the centre of the cauliflower, slice 2 thick or 4 thinner 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. If you have 2 thick steaks, then 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. If you’ve cut thinner steaks, just flip over once brown on the under side and continue to cook for 4-5 minutes.
To make the salsa, finely chop the parsley with the capers. Mince the garlic and place into a bowl and add 40ml of 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.