For ➍ 1 large cauliflower
5 tbs olive oil
¼ lemon + lemon zest, grated
½ lime + lime zest, grated
1 garlic clove
pinch paprika powder
s
alt to taste
fresh coriander, chopped
Mix the olive oil with the juice of the lemon and lime together with the crushed garlic clove. Set aside.
Remove the leaves from around the cauliflower, leaving the stem intact. Cut the cauliflower into 4 slices about 2 cm thick. Work from the center, the core section will help hold it together.
Brush the slices with the olive oil/lemon-lime mix and sprinkle both sides with paprika, salt and grated lemon and lime zest.
Heat a griddle pan or barbecue and cook the slices for 6m on one side until grill marks appear. Turn the slices over and cook the other side for another 5 m.
Place the cauliflower steaks on a baking tray and cover the tray with aluminum foil. Place the baking tray ± 25 m in the oven at 190°C.
Serve the cauliflower steaks on a plate and sprinkle with some extra lemon juice and fresh coriander. Serve if necessary. with grilled haloumi slices.
