Cauliflower steaks with pine nut and parsley oil

• 40g pine nuts
• 3 tbsp extra virgin olive oil
• 1 tsp maple syrup
• Pinch of dried chilli flakes
• 1 tbsp red wine vinegar
• Small handful of flat leaf parsley, leaves only, roughly chopped
• 1 cauliflower
• sea salt and freshly ground black pepper
• salad, to serve

Instructions

1. 1

   Preheat the oven to 200°C/180°C fan/400°F/gas mark

2. 2

   Spread the pine nuts out on a baking tray and roast for 3-5 minutes, until golden.

3. 3

   Cool and roughly chop.

4. 4

   Stir in 2 tablespoons of the olive oil, the maple syrup, dried chilli flakes, vinegar and parsley.

5. 5

   Season to taste and set aside.

6. 6

   Trim the base off the cauliflower and sit it on a chopping board.

7. 7

   Cut two 2cm thick steaks from the middle of the cauliflower, slicing vertically through the centre of the vegetable, so the central core holds the steak together.

8. 8

   Keep the remaining cauliflower for another time.

9. 9

   Place the steaks on a baking tray and coat with the remaining olive oil.

10. 10

    Season well and roast for 20-25 minutes, carefully turning once, half way through cooking, until golden and tender.

11. 11

    Serve the steaks with the pine nut and parsley oil spooned over and some salad on the side.