Ingredients
- 2 cauliflower heads, leaves removed and finely chopped
- 75 g of parmesan
- 1 large bunch of basil
- 1 large bunch of mint
- 60 g of pistachios
- 200 ml of olive oil, plus more to taste and for rubbing the steaks
- 2 red chillies, finely sliced
Method
Step 1
Heat the oven to 200°C/180°C fan/gas mark 6. Cut each cauliflower vertically down the middle of its stalk. Trim away the edges so there are 4 steaks.Step 2
Place on a baking tray and rub each steak with salt, pepper and olive oil. Roast for 30 mins.Step 3
Remove the cauliflower steaks from the oven and flip them over. Grate 45g parmesan over the steaks, then return to the oven for 10 mins.Step 4
Bring a pan of water to the boil. Add a pinch of salt then tip in the finely chopped leaves and any other scraps of remaining cauliflower. Simmer for 5 mins until tender, then drain and allow to cool.Step 5
Once the boiled cauliflower scraps have cooled, tip them into a food processor. Add the basil, mint, 40g pistachios and remaining parmesan, then blitz until you have a smooth paste.Step 6
Add 200ml olive oil and blitz until smooth. The sauce should be at a consistency that would drizzle well, add more olive oil and blitz again if not. Season with salt and pepper.Step 7
Toast the remaining pistachios, then finely chop them.Step 8
Arrange the cauliflower steaks on plates. Drizzle with the pistachio pesto, then sprinkle with sliced chillies and chopped pistachios.