Cauliflower Parmi

Serves 4

Time 50 minutes

Ingredients

1 cauliflower head cut lengthways into “steaks” – will get about 4 usually

Glaze:

¼ cup extra virgin olive oil 

1 tbsp lemon juice

1 tsp chilli flakes

2 garlic cloves microplaned

Salt and pepper 

Topping:

6 cherry tomatoes, cut into halves

Plant-based parmesan

Plant-based mozzarella, shredded 

1 cup green olives, pitted and chopped

Flat-leaf parsley, chopped to serveillet steak, sliced thin

Beef marinade

1 tsp sesame oil

2 tbsp dark soy sauce

2 tbsp crispy chilli oil

1 tbsp coconut sugar

1 tbsp cornflour

3 tbsp extra virgin olive oil

4 cloves garlic, coarsely chopped 

2 inches ginger, peeled and cut into matchsticks

½ brown onion, sliced

1 long red chilli, sliced 

Salt & pepper

50g snow peas

50g sugar snap peas

2 tbsp light soy sauce

½ cup oyster sauce 

1 tbsp cornflour mixed with 1-2 tbsp water to create a slurry 

1 bunch coriander, roughly chopped 

3 spring onions, sliced

1 bunch garlic chives, chopped

Method

Preheat the oven to 200°C. 

On a tray lined with the baking paper place the cauliflower steaks. 

In a bowl whisk together the olive oil, lemon juice, garlic, chilli flakes and salt and pepper (if desired). 

Brush the mixture over the cauliflower steaks (be generous) and roast for 15-18 minutes. 

Brush with olive oil mixture again, then top with either green olives and parmesan or tomato rounds and mozzarella. 

Roast for a further 10-12 minutes until all cheese has melted. 

Serve with fresh herbs on top.