Herby cauliflower steaks

WHEN I first came across cauliflower steaks, I scoffed at the idea of a vegetable being described like a cut of meat. But, actually, aside from the fact it is quite different nutritionally from a steak, it’s a very satisfying dish. I am a fan of any innovative way of using brassicas, like cauliflower, that delivers on taste and enjoyment. This simple recipe has incredible flavours and is perfect served as an accompaniment, or on its own as a light meal. Flaxseed makes an excellent crispy coating but, if you prefer, you can also use wholegrain breadcrumbs, or a little flour.

SERVES 2 1 large cauliflower 3 tbsp extra-virgin olive oil 2 tsp dried tarragon 2 tsp dried thyme ½ tsp dried chilli flakes 1 tsp sweet paprika 2 tbsp milled flaxseed Sea salt and freshly ground black pepper 40g rocket, to serve 100g cherry tomatoes, halved, to serve

FOR THE WHITE BEAN PUREE 400g tin white beans, drained and rinsed 2 garlic cloves 1 tbsp tahini Juice of ½ lemon 2 tbsp extra-virgin olive oil 25ml water

PREHEAT the oven to 200c/180c fan/ gas 6 and line a baking sheet with baking parchment. Cut 3cm-thick slices from the cauliflower (you should get at least 2 proper steaks — you can roast the ends in the spices or use in another dish). Combine the oil with the tarragon, thyme, chilli flakes, paprika, flaxseed and salt and pepper. Place the steaks on the baking sheet and brush all over with the herb rub. Bake for 30-35 minutes until browned. Meanwhile, put the white bean puree ingredients in a food processor and blitz to make a mash. Divide between two plates and put the cauliflower steaks on top. Serve with rocket and tomatoes.

DOCTOR’S ORDERS: Dry-toast 10g shelled pistachios and roughly chop them to make a nice garnish.