Roasted Cauliflower Saddle with Garlic and Rosemary

Remove the outermost leaves from each cauliflower and reserve. From each head, cut one central steak about 4cm thick, keeping the core intact so it holds together; cut the rest into large florets. Season steaks and florets on all sides with 1 tsp of the salt and the black pepper.

Preheat the oven to 220°C (fan 200°C or 425°F). Place a large cast-iron skillet over high heat for 3 minutes until smoking.

Add 40ml of the olive oil to the hot pan and lay the cauliflower steaks in carefully. Sear without moving for 4 minutes until a deep, even mahogany crust forms on the underside.

Flip the steaks, add the florets and reserved leaves around them, then tuck in the garlic cloves and rosemary sprigs. Transfer the pan to the oven and roast for 15 minutes until the steaks are just tender when pierced with a skewer.

Remove the pan from the oven and set over medium heat on the hob. Add the butter and remaining 40ml olive oil. As the butter foams and turns golden-brown and nutty, tilt the pan and baste the steaks continuously with a spoon for 3 minutes.

Transfer the steaks and florets to a warm plate. Squeeze the roasted garlic from its skins into the pan, add the capers, the juice from one lemon half, and the Dijon mustard. Stir for 1 minute over medium heat until the sauce emulsifies into a glossy pan jus.

Pour the pan sauce over the steaks, scatter with lemon zest, parsley and the remaining ½ tsp flaky salt. Serve immediately with the remaining lemon half alongside.