These roasted cauliflower steaks by James Strawbridge work wonderfully with the sweet charred spring onions and succulent salty olives. As well as cooking them in the oven, try these on the BBQ this summer for a real alfresco treat.
1 cauliflower, carved into two steaks
180g Nocellara del Belice olives
6-8 spring onions, halved
1 tbsp chopped chives
2 tbsp olive oil
2 tbsp Romesco (roasted red peppers) sauce
Pinch of sea salt
Handful of watercress
Preheat your oven to 180˚C and start by drizzling your cauliflower steaks with oil and a pinch of sea salt. Cook in a ridged skillet and bar mark them on both sides for 2-3 mins.
Transfer to the oven along with the cauliflower leaves. Roast for 20-25 mins until the core and stalk is tender.
In another pan grill your spring onions and olives for 5 mins until softened and slightly charred to release the sweetness. Toss in a bowl with olive oil and finely chopped chives.
Serve the roasted cauliflower steak with roasted red pepper sauce, olives, spring onions and a generous bunch of watercress on the side.