Thick cauliflower steaks roasted until golden and caramelised, finished with a brown butter, caper and lemon pan sauce and scattered with fresh parsley.

INGREDIENTS
• 1 large cauliflower, sliced into 2cm steaks
• 3 tablespoons olive oil
• 1 teaspoons salicornia salt
• 1/2 teaspoons smoked paprika
• 50 grams butter
• 2 tablespoons capers
• 1 lemon, juiced
• 1 handful flat-leaf parsley, roughly chopped

STEPS
1. Prepare the cauliflower steaks: Preheat your oven to 220°C (430°F). Line a large baking tray with baking paper. Remove the outer leaves from 1 large cauliflower, sliced into 2cm steaks and trim the base of the stem flat so it sits steady on the board. Slice straight down through the centre into 2cm-thick steaks, keeping the core attached to hold each one together. Any loose florets can be added to the tray alongside.

2. Season the steaks: Mix 3 tablespoons olive oil, 1 teaspoons salicornia salt and 0.5 teaspoons smoked paprika together in a small bowl. Brush or rub the mixture generously over both sides of each cauliflower steak, making sure the cut surfaces are well coated. Lay them flat on the lined baking tray with space between each one.

3. Roast until caramelised: Roast on the middle shelf for 20 minutes until the underside is deeply golden and caramelised. Carefully flip each steak with a wide spatula and roast for a further 15 minutes until the second side is equally golden and the cauliflower is tender all the way through when pierced with a knife.

4. Make the brown butter: About 5 minutes before the cauliflower comes out of the oven, place 50 grams butter in a small light-coloured saucepan over medium heat. Let it melt and foam, swirling the pan occasionally. Continue cooking until the foam subsides and the butter turns a deep golden brown with a nutty aroma, about 3–4 minutes. Watch it closely — it turns from golden to burnt quickly.

5. Add capers and lemon: Add 2 tablespoons capers to the brown butter and let them sizzle for 30 seconds — they will pop and crisp slightly in the hot fat. Remove the pan from the heat and immediately add 1 lemon, juiced. The sauce will sizzle vigorously. Swirl to combine. Taste — it should be nutty, briny, sharp and rich.

6. Plate and finish: Transfer the cauliflower steaks to a warm serving platter or individual plates. Pour the brown butter caper sauce over each steak while it is still hot. Scatter 1 handful flat-leaf parsley, roughly chopped generously over the top and serve immediately.

NOTES
Cutting clean cauliflower steaks requires keeping the core intact — it's the core that holds each slice together. Cut straight down through the centre of the cauliflower, keeping the stem attached to each steak. You'll get 2–3 good steaks from the centre; the outer florets that fall away can be roasted alongside as smaller pieces. Don't overcrowd the tray — the cauliflower needs space to roast and caramelise rather than steam. The brown butter caper sauce is made quickly in a pan just before serving and poured over hot from the stove.