Roasted Cauliflower Steak

Preparation

• To make the spice mix, combine the turmeric, smoked paprika and olive oil and mix well, then leave to stand.
• Toast the pine nuts until golden, cool slightly and roughly blend.
• Trim the cauliflower and cut into 2 thick slices. Reserve the trimmings for the purée.
• Slightly steam the cauliflower steaks for around 5-7 minutes and leave to cool.
• Roll the steaks in the spice mix and leave to marinate in the fridge for at least 2 hours.
• Once the cauliflower steaks are marinated, remove from the fridge, season with a little salt and pan fry, or place on a baking tray and cook until tender, browned and crispy.
• To make the purée, add the cauliflower trimmings, soya milk and water to a pot and cook thoroughly. Next, strain the cauliflower, reserving the cooking liquid.
• Blend the cooked cauliflower with the cooking liquid until is it of a fairly loose consistency, using a ratio of 4 parts cauliflower to 1 part liquid.
• To serve, arrange the hot cauliflower purée on each plate and place the cauliflower steaks beside it, before adding the mixed leaves dressed with a little olive oil.
• Sprinkle the crushed pine nuts and pomegranate seeds over the steaks, drizzle with lemon oil.
• Top with coriander cress and serve.
• Enjoy!