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Ingredients
- cauliflowers 2
- olive oil for frying
- butter for frying
- olive oil
- baby plum tomatoes 16, diced
- shallot 1, finely chopped
- small capers 1 heaped tbsp
- basil a handful, chopped
- flat-leaf parsley a handful, chopped
- lemon ½, juiced
Method
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Step 1
Heat the oven to 220C/fan 200C/gas 7. Cut 2 thick slices from the middle of each cauliflower and keep the rest to eat later.
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Step 2
Heat a little oil and butter in a pan then cook the cauli on both sides until golden. Transfer to a non-stick baking sheet and season. Roast in the oven for 10-15 minutes until tender.
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Step 3
To make the sauce vierge, mix all the ingredients with 5 tbsp olive oil and season. Take the steaks from the oven, spoon over the sauce and serve.
Nutritional Information
- Kcals 210
- Fat 18.1g
- Saturates 3.6g
- Carbs 6.8g
- Fibre 2.9g
- Protein 3.5g