Vegan Cauliflower Meunière

Slice each cauliflower vertically through the core into two 3cm thick steaks, reserving any loose florets for another use. Pat the steaks thoroughly dry with kitchen paper.

Combine the flour, fine sea salt, white pepper and smoked paprika in a wide shallow dish. Dredge each cauliflower steak in the seasoned flour, pressing firmly on all sides so the coating adheres, then shake off any excess. Set the coated steaks on a wire rack.

Heat the neutral oil in a large heavy skillet or cast-iron pan over medium-high heat until shimmering. Add two cauliflower steaks, without crowding, and cook until the underside is deep golden brown, about 5 minutes.

Flip the steaks and cook the second side until equally golden, about 4–5 minutes. Transfer to a clean wire rack and repeat with the remaining steaks. Keep warm in a low oven at 100°C.

Discard the oil from the pan and return the pan to medium heat. Add the vegan butter and let it melt, swirling the pan constantly, until the butter turns golden and smells nutty — small brown specks will appear at the bottom, about 3–4 minutes.

Add the garlic to the foaming butter and cook, stirring, until fragrant but not coloured, about 30 seconds.

Add the capers to the pan and cook, stirring, until they begin to crisp at the edges, about 1 minute.

Remove the pan from the heat, add the lemon juice, and stir to combine — the sauce will spit briefly. Stir in the chopped parsley.

Place the cauliflower steaks on warmed plates, spoon the caper-brown-butter sauce generously over each, finish with flaky sea salt, and serve immediately with lemon rounds alongside.