Mid-Week Meal: Roasted Cauliflower Steaks with Parsley Salsa & Mild Chilli Munchy Seeds

Method:

1. 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 for the steaks and place them on a tray and drizzle with olive oil, then sprinkle with the cumin. Season well.

2. Place a large, heavy-based frying pan on the hob on 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 underside and continue to cook for 4-5 minutes.

3. 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.

4. Place the cauliflower on the plates, randomly dollop with the salsa, sprinkle with a few capers and Munchy Seeds. Serve with a seasonal salad.

Recipe devised by Munchy Seeds