Roasted Cauliflower Steaks with Parsley Salsa 
& Mild Chilli Munchy Seeds

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.