- Pre-heat a griddle pan or a normal pan over a low heat.
- Trim the base of the cauliflower and remove any leaves. Slice the cauliflower into four steaks. Rub a tablespoon of extra virgin olive oil over the cauliflower steaks being careful not to break them (place any leftover cauliflower into a container for later use, this can also be frozen).
- Cut 8 pieces of baking paper the same size as the cauliflower steaks and place a piece on each side of each steak so they are enclosed. Cook the cauliflower steaks over a low heat in a grill pan or in large pan. Unless you have multiple pans, you may need to do this in batches as it’s important that the steaks have full flat contact with the heat. After 10 minutes carefully flip the steaks and continue to cook until tender.
- While the cauliflower is cooking bring together the garlic, parsley, basil, green olives, capers and the lemon juice into the bowl of a food processor and pulse until smooth adding enough extra virgin olive oil to make a thick pouring consistency (I sometimes add a little water also).
- Pour a film of the sauce onto the base of each serving plate and when the cauliflower is cooked arrange the steaks on top of the sauce finishing with a generous sprinkling of seeds and cresses.
Serves 4.
Watch Tobie make it here.
