Ingredient: Serves 3-4

• 1 large head of cauliflower
• 1 tbsp flat leaf parsley
• 1 tbsp coriander
• 2 tbsp of tarragon
• 1 1/2 tbsp drained capers
• 6 small gherkins
• 1 small garlic clove
• 1 tbsp Dijon mustard
• 1 tbsp wholegrain mustard
• 80 ml extra-virgin olive oil
• 2 tbsp oil
• 1 tbsp red wine vinegar
• 1/2 tsp lemon zest
• Juice of half a lemon 
• Salt and pepper

Method:

1. Preheat the oven to 200 degrees (fan).
2. Chop your cauliflower into ½ inch thick steaks then coat generously with salt, pepper and oil.
3. Place in the oven and cook for 20 minutes until brown and easily pierced with a knife.
4. Meanwhile, make your sala verde. Either finely chop all the ingredients and combine OR, place the parsley, coriander, tarragon, capers, gherkins, garlic, mustards, lemon juice, and olive oil into a chopper/blender and blend to form a paste – season.
5. Plate up the cauliflower steaks, drizzle with salsa verde and grate over a little lemon zest.