Ingredients

Method

• 2 cauliflower heads, sliced into steaks
• 1⁄2 cup almond oil, plus 2 T for drizzling
• Sea salt and freshly ground black pepper, to taste
• 80 g Grana Padano, grated
• 60 g parsley, leaves picked
• Caperberries, fried, to garnish

Method

Ingredients

1. Preheat the oven to 200°C. Toss the cauliflower steaks in the almond oil and seasoning. Roast for 10 minutes, then sprinkle over the Grana Padano and roast for a further 20 minutes until tender but still firm.

2. Meanwhile, make the parsley oil. Blanch the parsley for a few seconds, until the leaves are bright green, drain
and refresh in iced water. Squeeze out any excess water. Transfer to a blender, blend with the remaining almond oil, then strain through cheesecloth.

3. Serve the cauliflower with a drizzle of parsley oil, topped with the fried caperberries.

Cook's note: The light, toasty flavour of almond oil makes it a perfect match for fresh herbs.

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