Well it’s technically a steak I guess. Not the usual type that you’d expect me to celebrate, but goodness me are these ever good. If you’re after a steak of sorts, but perhaps something a little less red-meat like, or in fact something somewhat lighter all round then I highly recommend you give this recipe a whirl. It’s a slam dunk for sure! Just ask my kids…

• 1 Head Cauliflower
• 1/4 Cup Olive Oil
• 1 Tsp Ground Pepper
• 1 Tsp Salt
• 1 Stick Butter (Softened)
• 3 Cloves Garlic (Crushed)
• 1 Lemon (Zested & Juiced)
• 3 Tbsp Capers (Drained)
• 2 Tbsp Fresh Parsley (Chopped)
• 1 Baking Sheet
• 1 Oven

Preheat your oven to 425F. Take your cauliflower head and cut it into 1/2″ thick “steaks”. You’ll find that cutting it from top to bottom will enable you to best keep the florets in one piece, although it’s tricker the further you get away from the core. Place the sliced steaks (concluding any outliers) on a large baking sheet and coat with the olive oil, pepper and salt. Roast them for 30-35 minutes until they become caramelized around their edges.

As they roast make the compound butter by mixing the butter, garlic, lemon juice, lemon zest and chopped capers in a bowl. Set to one side. As the cauliflower steaks approach being done remove them from the oven and generously apply the compound butter over each slice. Sprinkle with the chopped parsley and then return the tray to the oven for a further six or seven minutes. Remove and serve with something light and summery (a garden salad and couscous work nicely). Enjoy!