Cauliflower Steaks with Herb Sauce

Ingredients

• 900 g (2 lb) Cauliflower, one large head, outer leaves removed
• 5 tbsp (75 ml) Olive oil, divided: 2 tbsp for searing, 3 tbsp for the sauce
• 1 tsp Fine salt, divided
• ½ tsp Black pepper
• 1 large handful Flat-leaf parsley, leaves and tender stems
• 1 small handful Fresh mint or basil, leaves
• 1 tbsp Capers, drained and rinsed
• 1 Garlic clove
• 2 tbsp Lemon juice

You’ll need: Large ovenproof frying pan, Baking tray, Small food processor or blender

Method

1. 1

   Heat the oven. Heat the oven to 200°C (400°F).

2. 2

   Cut the steaks. Stand the cauliflower on its base. Slice down through the stem to make two to three flat slabs from the middle, each about as thick as your thumb. The remaining florets from the sides can be roasted alongside.

3. 3

   Sear. Heat the 2 tbsp of searing oil in the frying pan over medium-high heat. Season the steaks with half the salt and the pepper and sear for 3 to 4 minutes per side, until deeply browned. Work in batches if the pan is crowded.

4. 4

   Finish in the oven. Move the steaks and any loose florets to a baking tray and roast for 12 to 15 minutes, until a knife slips easily into the stem.

5. 5

   Make the sauce. Blend the parsley, mint or basil, capers, garlic, lemon juice, the 3 tbsp of olive oil and the remaining salt into a rough sauce, scraping down the sides as needed. Taste and add more lemon juice if you want it sharper.

6. 6

   Serve. Spoon the sauce over the hot steaks and serve straight away.