Cauliflower Steaks with a Parsley Pesto
Serves 4
Ingredients
1 large head of cauliflower
3 tsp smoked paprika
2 tsp garlic powder
2 tsp dried thyme
Zest 1 lemon
Parsley Pesto:
3 cups of fresh parsley
1 large garlic clove
2 tbsp honey
½ cup extra virgin olive oil
½ cup toasted walnuts
Juice of 1 lemon roughly ¼ cup)
¼ cup raisins
Zest of half a lemon
Extra parsley leaves to serve
Instructions
Pre heat the oven to 200 fan bake.
Slice the leaves off the cauliflower and then slice the cauliflower into 2 cm steaks, there will be large florets that fall off as you are cutting through it – that’s ok!
Line two trays with baking paper and evenly space out the cauliflower and leaves onto both trays, drizzle a generous amount of olive oil over the cauliflower, season with salt and pepper then flip onto the other side and repeat. Sprinkle the paprika, garlic powder and thyme over the cauliflower steaks and florets. Sprinkle the lemon zest over the top.
Place the trays into the oven for 20 minutes, remove the tray from the oven and then flip onto the other side and bake for a further 20 minutes or until slightly crispy and beautifully cooked.
Place all of the parsley pesto ingredients into a blender, season with Salt & pepper then whizz together until smooth. Set aside.
Pour some boiling water over the raisins in a small bowl for a few minutes, drain then set them aside (this will plump them up)
When the cauliflower is cooked, smear a little bit of pesto over the bottom of the platter. Top with the cauliflower then drizzle the remaining pesto over the top. Sprinkle the raisins and parsley leaves then grate a little extra lemon zest on top.
