METHOD

• Cut Cauliflower into steaks leaving root and stem in tact

• Place some olive oil in an oven-proof fry pan, cut size down

• Season with Salt & Pepper

• Place in pre-heated oven at 180-200C for 8-10mins, or until lots of great colour, turning halfway through the cooking time.

• When nicely browned, remove from oven, place cauliflower onto a serving plate.

• Use same pan & juices to make the vinaigrette

• Add the butter, then a handful of macadamias and toast.

• Add other nuts eg./ pinenuts, almonds or hazelnuts, and stir through    

• Add chopped olives if you have them

• Butter should be sizzling and starting to brown but not burn

• Add capers

• Keep stirring after you add each item

• Chop 4-5 anchovies and add

• Add chopped herbs

• Season with salt, pepper & lemon zest

• Add more butter and/or Olive Oil if the vinaigrette starts to dry out

• Finish with a good squeeze of lemon juice

• Dress the Cauliflower with the vinaigrette and serve as a side for a shared table or as a main meal for a vegetarian.