Ingredients
1 cauliflower head cut lengthways into “steaks” – will get about 4 usually
Glaze:
¼ cup extra virgin olive oil
1 tbsp lemon juice
1 tsp chilli flakes
2 garlic cloves microplaned
Salt and pepper
Topping:
6 cherry tomatoes, cut into halves
Plant-based parmesan
Plant-based mozzarella, shredded
1 cup green olives, pitted and chopped
Flat-leaf parsley, chopped to serve
Method
Preheat the oven to 200°C.
On a tray lined with the baking paper place the cauliflower steaks.
In a bowl whisk together the olive oil, lemon juice, garlic, chilli flakes and salt and pepper (if desired).
Brush the mixture over the cauliflower steaks (be generous) and roast for 15-18 minutes.
Brush with olive oil mixture again, then top with either green olives and parmesan or tomato rounds and mozzarella.
Roast for a further 10-12 minutes until all cheese has melted.
Serve with fresh herbs on top.
