CAULIFLOWER STEAKS WITH CHERMOULA SAUCE

SERVES 4 Provides: Cruciferous veg, herbs and spices.

1 head cauliflower, trimmed, cored and cut into 1cm-thick slices

3 garlic cloves, crushed

22g fresh parsley, coarsely chopped

38g fresh coriander, coarsely chopped

¼ tsp ground turmeric

1 tsp white miso paste

½ tsp ground coriander

½ tsp ground cumin

½ tsp smoked paprika

¼ tsp ground ginger

¼ tsp cayenne pepper 1 tbsp blended peeled lemon (see Weekend) Quinoa or brown, red or black rice, to serve PREHEAT the oven to 220c/gas 7. Arrange the cauliflower slices on a large baking sheet lined with baking parchment. Roast until just tender, for about 15 minutes, turning once half way through. In a food processor, combine the garlic, parsley, coriander and turmeric and process until minced. Add the miso, coriander, cumin, paprika, ginger, cayenne, lemon and 60ml water. Process until the sauce is smooth. Remove the roasted cauliflower from the oven and use a spatula to transfer it to a serving platter. Serve hot, topped with the sauce over quinoa or brown, red or black rice.