Roasted Cauliflower Steaks with Walnut and Parsley Gremolata

Shopping list

• 1 piece Cauliflower — large head, trimmed

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• 3 tbsp Olive oil

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• 0.5 tsp Black pepper

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• 50 g Walnuts — chopped

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• 15 g Fresh parsley — finely chopped

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• 1 piece Lemon — zest and juice

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• 1 clove Garlic clove — minced

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Step by step

1. 1

   Preheat the oven to 220 °C (fan 200 °C) and line a large baking tray with baking parchment.

2. 2

   Trim cauliflower base but keep core intact; slice vertically through the core into four thick 'steaks' (about 2.5 cm thick); reserve any loose florets for another use.

3. 3

   Brush both sides of each steak with olive oil (use about 2 tablespoons) and season with black pepper.

4. 4

   Arrange on the tray and roast for 20– 25 minutes, flipping halfway, until golden and tender with caramelised edges.

5. 5

   While cauliflower roasts, make gremolata: mix walnuts, parsley, lemon zest, juice, garlic and remaining 1 tablespoon olive oil in a small bowl.

6. 6

   Transfer roasted cauliflower steaks to a serving platter and spoon gremolata generously over the top.

7. 7

   Serve immediately as a side or light main.