Roasted cauliflower steak

INGREDIENTS

• 1 head of cauliflower (1.5kg)
• 3 tablespoons olive oil

For the olive and caper salsa:

• 60g pitted green olives
• 1 tablespoon baby capers, drained
• 1/2 teaspoon red chilli flakes
• 1 tablespoon chopped fresh parsley
• 60ml extra virgin olive oil

To finish:

• salt to taste
• freshly ground black pepper
• extra chopped parsley

1. Preheat oven to 160C (320F). Drizzle a large metal baking tray with a tablespoon of olive oil.
2. Place the cauliflower on a chopping board, resting on the stalk. Holding the head gently, slice the cauliflower into 5-6 thick slices (each about 1 inch wide).
3. Place the cauliflower slices gently on the prepared tray. Drizzle the top with remaining olive oil.
4. Roast in the pre-heated oven for 30 minutes.
5. Increase oven temperature to 200C (400F) (if your oven has a grill setting, turn it on). Roast for a further 15-20 minutes at this higher temperature till the cauliflower is starting to char and brown nicely. Remove from the oven and set aside.
6. Place all ingredients for the salsa in a small glass jar. Mix well.
7. Spoon prepared salsa over the cauliflower steaks. Sprinkle with a pinch of sea salt flakes, freshly ground black pepper and chopped parsley. Serve immediately.