Ingredient: Serves 3-4
- 1 large head of cauliflower
- 1 tbsp flat leaf parsley
- 1 tbsp coriander
- 2 tbsp of tarragon
- 1 1/2 tbsp drained capers
- 6 small gherkins
- 1 small garlic clove
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 80 ml extra-virgin olive oil
- 2 tbsp oil
- 1 tbsp red wine vinegar
- 1/2 tsp lemon zest
- Juice of half a lemon
- Salt and pepper
Method:
- Preheat the oven to 200 degrees (fan).
- Chop your cauliflower into ½ inch thick steaks then coat generously with salt, pepper and oil.
- Place in the oven and cook for 20 minutes until brown and easily pierced with a knife.
- Meanwhile, make your sala verde. Either finely chop all the ingredients and combine OR, place the parsley, coriander, tarragon, capers, gherkins, garlic, mustards, lemon juice, and olive oil into a chopper/blender and blend to form a paste – season.
- Plate up the cauliflower steaks, drizzle with salsa verde and grate over a little lemon zest.