Make cauliflower the star of the show in this exquisite dish from @nordickitchenstories.
Specially created as part of our Veganuary 2021 campaign, we just love the flavour combinations from the salsa, our Mild Chilli Seeds and the roasted cauliflower steak.

Serves 2.

Ingredients:

1 cauliflower
1 bunch flat leaf parsley
1 clove garlic
1.5 tsp ground cumin
zest of half a lemon
olive oil
2 tsp capers, plus a few extra to sprinkle on the finished dish
Mild chilli seeds 

Directions

Method:

Set the oven to 180C and begin by removing the tough leaves of the cauliflower.  Trim the base.  Starting in the centre of the cauliflower, slice 2 thick or 4 thinner slices. Place on a tray and drizzle with olive oil then sprinkle with the cumin.  Season.  Place a large heavy-based frying on the hob on a medium-high heat.  Place the steaks in the pan.  If you have 2 thick steaks brown for several minutes on one side, then flip over and place in the oven to finish cooking for 15-20 minutes.  If you’ve cut thinner steaks, just flip over once brown on the under side and continue to cook for 4-5 minutes.

To make the salsa, finely chop the parsley with the capers.  Mince the garlic.  Place into a bowl and add 40ml extra virgin olive oil and the zest of half a lemon.  Season with a little salt and pepper.

Place the cauliflower on the plates, randomly dollop with the salsa, sprinkle with a few capers and chilli munch seeds.  Serve with a crisp seasonal salad.