Vegan Roasted Cauliflower Saddle with Garlic and Rosemary

Preheat the oven to 220°C (200°C fan). Slice each cauliflower head lengthways through the core into two thick steaks about 4cm wide, keeping the core intact so the florets hold together — these are your saddles. Reserve any loose florets for another use.

In a small bowl, whisk together 60ml of the olive oil, the smoked paprika, salt and black pepper. Brush this mixture generously over all surfaces of each cauliflower saddle.

Heat a large oven-safe cast-iron skillet or heavy roasting pan over high heat until smoking. Add the remaining 20ml olive oil, then lay the cauliflower saddles cut-side down and sear without moving for 4 minutes until deeply golden and caramelised.

Flip the saddles, then nestle the unpeeled garlic cloves, rosemary sprigs and thyme sprigs around them in the pan.

Transfer the pan to the oven and roast for 30 minutes until the cauliflower is completely tender when pierced with a knife and the edges are well browned.

Remove from the oven. Squeeze one lemon half over the saddles and scatter the capers across the pan.

Return the pan to the oven for a final 5 minutes to blister the capers and meld the flavours.

Squeeze the roasted garlic from its skins and smear over each saddle. Finish with lemon zest, chopped parsley and a drizzle of olive oil before serving.