Even if you don’t like cauliflower, we would urge you to try this recipe! The caramelisation of the cauliflower steak at these temperatures gives an incredibly nutty flavour and the texture is something else!
1 cauliflower steak (you can cut 1 or 2 steaks down the centre of a large cauliflower)
Sunflower or vegetable oil
1/2 a lemon, juice only
1 tbsp flat leaf parsley, chopped
1 tsp capers, chopped
0.9oz unsalted butter
Whilst a cast iron pan is pre heating in your Gozney Oven, rub the cauliflower steak all over with oil and season well. Pop the steak into the hot pan and return the pan to the Gozney oven.
Cook the cauliflower steak for around 8 minutes rotating and turning regularly until it’s beautifully browned all over and charring in spots. You can check the cauliflower is cooked by inserting a knife or skewer into the stalk – you want it beginning to soften, but not too mushy!
Add the butter to the hot pan and allow it to foam for a few seconds before squeezing over the lemon juice and adding the capers.
Baste the cauliflower all over with the butter using a spoon before adding the parsley and serving.