Herb-Crusted Cauliflower Steaks

Stand each cauliflower head upright and slice two 3–4 cm thick steaks from the centre of each head, keeping the core intact to hold the florets together. Reserve broken florets for another use. Pat steaks dry with kitchen paper.

In a small bowl, combine minced garlic, chopped parsley, lemon zest, lemon juice, capers, Dijon mustard, chilli flakes, 3 tbsp olive oil, ½ tsp salt, and a grind of black pepper. Stir well and set the persillade aside.

Mix smoked paprika with 1 tsp salt and ½ tsp black pepper, then dust both sides of each cauliflower steak evenly with the spiced seasoning.

Heat the remaining 3 tbsp olive oil in a large, heavy oven-safe skillet (cast iron preferred) over high heat until the oil shimmers and just begins to smoke.

Lay the cauliflower steaks in the pan and sear undisturbed for 4–5 minutes until the underside is deep golden-brown and releases cleanly from the pan.

Flip the steaks carefully using a wide spatula, then transfer the skillet to a preheated 200°C (fan 180°C / gas 6) oven.

Roast for 18–20 minutes until the steaks are tender all the way through when pierced with a paring knife and the cut faces are deeply caramelised.

Remove the skillet from the oven and let the steaks rest in the pan for 2 minutes.

Spoon the persillade generously over the hot steaks, allowing the residual heat to bloom the garlic and herbs without cooking out their freshness. Serve immediately.